Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium bowl, add the apples, caster sugar, flour, lemon juice, cinnamon and sea salt. Mix well and set aside.
Unroll one of the pie crusts on a lightly floured surface. Using a cookie cutter, cut out shapes and transfer to a prepared baking sheet.
Repeat the process with another pie crust. With the remaining two pie crusts, cut out the shapes but then set aside as these will be the tops of your hand pies.
Spoon one heaping tablespoon of the apple filling mixture onto the center of each hand pie.
Top with a dollop of butterscotch sauce. Top the filled hand pies with the remaining cut dough.
Using a fork, crimp around the edges to seal each hand pie. Brush the pie tops with the egg white and sprinkle with raw sugar. Cut a small slit into each pie top.
Bake for 20 minutes. Remove from oven and cool on the baking sheets.
This recipe is my adapted version of the Salted Caramel-Apple Hand Pies from Southern Living.