Preheat oven to 375°F. Line a baking sheet with parchment paper.

Shred apples into a bowl. Squeeze out as much water from the apples and discard, returning apples to the bowl. Add the lemon juice, 1 1/2 teaspoons of sugar, flour, and 1/2 teaspoon of cinnamon to the apples. Stir to combine. Set aside.

Roll out pie crust. Using a cookie cutter, cut out and even number of 2 1/2 to 3-inch circles.

In a small bowl, whisk together the egg and 2 tablespoons of water. Brush egg wash onto half of the pie crust circles. Spoon about a teaspoon of the apples into the center of the brushed circles, then top with the remaining circles. Press the edges together then crimp the edges with a fork.

Place cookies on the prepared baking sheet. Brush the tops with the egg wash. In a small bowl, combine remaining cinnamon and sugar. Sprinkle over the tops of the cookies, then cut small slits into the top of each cookie to allow steam to escape.

Bake for 25-30 minutes or until golden brown.