Begin by preheating the oven to a temperature of 400 degrees Fahrenheit. Prepare two sheet pans by lining them with parchment paper.

Utilize a medium-sized skillet to combine the finely diced Honeycrisp apples with the caramel syrup, brown sugar, butter, and allspice.

Cook the mixture over medium-high heat until the apples achieve a fork-tender consistency, which should take approximately five minutes. Once cooked, remove the skillet from the heat source and allow the mixture to cool for about ten minutes.

On a floured surface, roll out the pie crusts. Using a rolling pin, slightly flatten the dough. Proceed to use a large 3-4 inch diameter cookie cutter or a sandwich sealer to shape 8 circles from each crust.

Delicately mark 8 indents on the bottom pie crust, using the cookie cutter, to designate where the filling will be placed.

Fill each of the indents on the bottom pie crust with roughly 1 ½ Tablespoons of the previously prepared apple filling.

Overlay the second pie crust on top of the filled circles. Ensure there is adequate extra crust to enclose the filling. Press gently around the periphery of each filled circle to ensure it's sealed properly.

Shape and seal each hand pie, using a sandwich sealer. Alternatively, employ a cookie cutter to shape each pie and subsequently use a fork to press and seal the edges.

Make three ventilation slits in the center of the top crust circles to ensure proper heat circulation during baking.

In a separate bowl, combine the egg and heavy cream to create an egg wash mixture. Brush the tops of the hand pies with this mixture.

Place the prepared hand pies in the oven and bake for a duration of 13-16 minutes or until they achieve a golden brown hue.

Once baked, remove the hand pies from the oven and set them aside to cool before serving.