Preheat the oven to 400 degrees.
Melt the butter in a medium saucepan. Add the apples, sugar, cinnamon, nutmeg, cloves and salt and cook for 10 minutes over medium-low heat, stirring often, until the apples have softened and released their juices.
Meanwhile, combine the lemon juice and flour in a small bowl and stir to the dissolve the flour.
Remove the apples from the heat and stir in the lemon juice and flour mixture. Pour the apple mixture into a medium bowl and set aside to cool while you prepare the pastry.
Unfold one sheet of puff pastry on a floured cutting board. Roll the sheet into a 12-inch square with a rolling pin. With a sharp paring knife, cut four 5-inch circles from the pastry, using a dish as a guide and discarding the scraps.
Place ¼ cup of the filling on one side of each circle, leaving a border around the edge of each circle. Brush the edges of the circles with the egg wash and fold over, making half circles. Crimp the edges together with the tines of a fork. Repeat with the second sheet of puff pastry. Place pies on a sheet pan lined with parchment paper, and chill for 15 minutes. Brush with the egg wash, sprinkle with the turbinado sugar, and make 3 small slits in each pie to allow steam to escape. Bake for 20 minutes, until puffed and golden brown.Serve warm with vanilla ice cream or at room temperature.Copyright 2016, Lidey Heuck, All Rights Reserved