Whisk sugar, corn starch, cinnamon and salt together in sauce pan. Whisk in cider and lemon juice, then stir in chopped apples.
Cook apple mixture over medium heat until apples are tender, but not mushy, and sauce has thickened. Allow to cool completely.
When filling is cooled, assemble hand pies and preheat oven to 425 degrees F. Lay a piece of plastic wrap onto a clean counter. Remove dough from container and kneed until no longer crumbly.
Roll out dough on plastic wrap into a rectangle about 15" to 16" square (about 1/4" thick). Using a pizza cutter, cut the dough in thirds vertically, then horizontally, making 9 squares.
Divide apple filling between squares, putting filling on one half of square leaving a boarder at the edge. Using plastic wrap, fold dough in half over filling, lining up edges. Seal edges of the hand pie using a fork.
Place hand pies on baking sheet two inches apart and use a sharp knife to slit the dough in three places for venting. Bake for 15 to 18 minutes in preheated 425 degree oven until pastry is cooked and golden. Allow to cool.
When pies are cooled, mix together powdered sugar, milk substitute and ground nutmeg until smooth. Use just enough milk substitute to make a pourable, thick glaze. Drizzle glaze over pies.