2 small baking apples, peeled, cored and thinly sliced
1/3 cup granulated sugar, divided
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3/4 cupFisher® Sliced Almonds, divided
1 package refrigerated rolled pie crust
Melt butter in large skillet set over medium heat; cook apples, 3 tablespoons sugar, lemon zest, lemon juice, vanilla and cinnamon, stirring occasionally, for 8 to 10 minutes or until apples are soft and tender. Let cool completely.
Preheat oven to 400°F. Beat egg with 1 tablespoon water; set aside. On work surface, cut out eight 3 1/2-inch rounds from each piece of pastry to make 16 rounds, rerolling scraps if necessary.
Place heaping tablespoonful apple mixture in center of 8 rounds; top with tablespoonful of sliced almonds. Brush outer edge with egg wash; cap with remaining pastry rounds. Crimp edges with fork to seal pastry.
Brush tops with egg wash. Cut two small vents in center of each hand pie. Sprinkle with some of the remaining almonds and sugar. Bake for 18 to 20 minutes or until golden brown. Let cool slightly before serving.