Apple Pasties

Food in England, Dorothy Hartley, p. 420

'(1600) Cook the quartered apples with sugar and stick of cinnamon, add a piece of fresh butter, some lemon juice and orange-flower water. Put the mixture into thin pastry cases, seal well, and fry them. Dredge sugar and serve hot.'

1 recipe Cookie Pie Crust (is this enough for 4 pasties?)
1 egg, beaten
1 quarter cup sugar
3 medium apples
cinnamon stick
1 Tbsp lemon juice
1 Tbsp orange water
1 Tbsp butter

1. Core, peel and quarter the apples. Cook with the sugar, cinnamon stick and lemon juice until the apple softens but does not lose its shape. Remove from heat and stir in the butter and orange water. Allow to cool completely so as not to melt the dough.
2. Prepare the dough and separate into 4 balls. Refrigerate for at least 15 minutes. Roll out to about 9 inches across. Plop a quarter of the cool apple mixture in the middle of each circle of dough. 
3. Brush all around the edges of the dough circles with egg. Seal the edges by drawing opposite sides together, brush a bit more egg along the side of the sealed edges and fold over. 
4. Either fry in butter, (I think?) or bake in a 425F oven for 10 minutes, then reduce temperature to 350F and cook another 45 minutes or until golden (if baked, I likely don't need to cook the apple, and should use cinnamon powder instead of the stick).