Remove the pie crust from the refrigerator to thaw while you make the filling.
Add the diced apples, Stella Artois Cidre, brown sugar, white sugar, cinnamon, nutmeg, lemon juice and butter to a medium saucepan and heat over medium.
Once the sugar is melted, turn the heat up slightly so the mixture is simmering. Simmer for 10 minutes with the lid off.
Sprinkle the flour over the top of the mixture and stir for 1 minute. Remove from the heat and set aside.
Roll out the pie dough and cut out the circles using a 5" biscuit cutter (see note).
Move the dough circles to a parchment lined cookie sheet.
Add 1 tablespoon of the Apple mixture to the center of each circle.
Fold over and pinch the dough edges together. We fold over the edges to ensure a tight seal.
Pierce the top of each hand pie with a fork, to let the steam out.
Bake for 15-17 minutes.
Prepare the glaze by mixing the powdered sugar and milk together. Set aside.
Once the tops of the pies are golden brown, remove from the oven and immediately drizzle the glaze over each pie.
Let cool for 5 minutes before serving.
* If you don't have a biscuit cutter, you can use the top of a large wine glass.