Sterilize canning jars in a hot water bath. I leave mine in for about 5-10 minutes.
Fill sterilized quart jars with sliced apples. Leave about 1 1/2 to 2 inches of space at the top of the jar.
In a large saucepan, add the sugar, cinnamon, lemon juice, nutmeg, salt, cornstarch and water. Let it come to a boil and boil on medium to low heat for a couple of minutes. I keep mine on low after the two minutes so it stays hot going into the jars.
Funnel the juice into the apple filled jars until it reaches an inch from the top.
Wipe rim of jar, place a hot lid on the jar and tighten down the ring.
Repeat for all jars.
Hot water bath for 25 minutes. Remove and place in a towel. Be sure to cover the jars so there isn't a draft on them. The jar's lid will pop when it seals. (This is my favorite part)
For the cream cheese pie crust
Preheat the oven to 350 degrees.
In a large bowl, add the butter, cream cheese and flour.
With a pastry cutter, cut until the dough comes together. This took me about 5-7 minutes.
I gave the dough a mix with my hands to make sure everything has come together.
Now, roll out dough.
Use a medium sized bowl to cut out a circle for the pie.
Add 2-3 tablespoons of filling and about 10 butterscotch chips. Leave a bit of room from the sides so the dough can seal.
Use whisked egg for egg wash. Use a brush and egg wash the entire circle.
Fold over the circle to cover the filling. It'll look like a half moon.
Use a fork to press all along the outer edge of the pie dough to seal it. Stab some holes in the top of the shell.
Place on a cookie sheet, lined with parchment paper and egg wash the entire top.
Repeat for the rest of the hand pies.
Place in the oven and bake for 30 - 35 minutes. Remove from oven and let cool