Preheat oven to 400°. In a cup, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has dissolved. Set aside.
Peel, core and dice the apples. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, nutmeg, ginger, vanilla, and honey. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for about 30 minutes, stirring often. Remove from heat and allow to cool for 20 minutes.
On a floured work surface, roll out the pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 10-11 inches in diameter.
Use the cookie cutter to press out hearts. Keep reforming remaining dough until it is all used. I was able to make 16 hearts.
Place the heart-shaped dough onto an ungreased cookie sheet, four at a time. Spoon the apple filling into the center of the dough, careful not to use too much.
Use the rolling pin to flatten the top dough just a little before you place it, so that it can fit over the apple filling and meet with the edge of the bottom dough.
Use a fork to gentle press the edges down to seal the pie. Dip your fork in flour a few times so it does not stick to the dough.
Use the tip of a knife to make slits on the top of each pie. I had fun and made smiley faces.
Beat egg and add milk. Brush the top of each pie with the egg wash.
Bake for about 20 minutes or until golden brown.
Best when served warm.