Preheat your oven to 375˚F and line a baking sheet with parchment paper. 

Spread the pie crust out flat on your counter and using a 3" round cookie cutter cut out 10 circles. If you're short a circle or 2, roll out the dough scraps and cut out more. Place dough circles on the prepared baking sheet and chill in the refrigerator for 20 minutes. 

While the dough chills, combine the chopped apples, cinnamon, nutmeg, cloves, sugar, salt, vanilla, melted butter, and arrowroot in a medium bowl. Stir to combine until apples are evenly coated.

Crack the egg into a small bowl and add the water. Whisk until the egg is frothy and set aside. 

Once chilled, remove the pie dough from the refrigerator. Sprinkle about 1 1/2 tsp's of cheddar cheese in the center of 5 of the dough circles. Spoon 2 Tbsp's of chopped apples on top of the cheese in a single layer, making sure to leave an edge along the perimeter. Sprinkle another 1 1/2 tsp's of cheese on top of the apples.

Brush the perimeter of the 5 apple-topped dough circles with the egg wash. Using a sharp knife, slice 2 air vents in the 5 remaining pie dough circles. Place the vented pie dough circles on top of the apple covered circles and use your fingers to gently press the dough together along the perimeter. Seal the pie dough by using the tines of a fork to crimp the edges and press together.

Brush the tops and edges of each pie with the egg wash and sprinkle the sugar across the top. Bake hand pies for 15 minutes or until golden, rotating the baking pan halfway through cooking time.

Remove the baking pan from the oven and transfer hand pies to a cooling rack. Enjoy hand pies warm, but cool enough to handle.