Place the apples in a small saucepan, add golden caster sugar and 2 tbsp of water. Cover with lid and cook for about 6-8 minutes until the apples are soft. Tip the cooked apples into a shallow dish, spread out to cool a bit.
In a small bowl, mix together the cornflour, honey and cinnamon until you have a smooth paste. Add blackberries into cooled apple chunks and drizzle with cinnamon and honey paste. Mix it all together gently.
Unroll the pastry sheets, then using the 10 cm pastry cutter (or a ramekin or a glass of similar diameter), cut out 12 circles. Spoon about 1 tbsp of the fruit filling onto half of the pastry circles, leaving about 1 cm border. Brush some of the egg wash around the edges and place the plain pastry disc on top to encase the filling. Using your fingers, create a small dent in the top and the bottom to form an apple shape.
Seal the edges of the pies all the way around, using the prongs of a fork. Brush each pie with egg wash. Use any pastry off-cuts to cut out little leafs and stalks, then stick them on with some more of the egg wash. Poke a steam hole in top of each pie with a skewer.
Transfer the pies into a baking sheet and chill in the fridge for about an hour, or overnight. The pies can also be frozen up to 3 months at this point.
Heat the oven to 200 C (180 C fan). Bake the pies for 20 minutes, or until golden and the filling is bubbling through the steam holes. If cooking from frozen, allow extra 5-10 minutes to bake.
Sprinkle the pies with the caster sugar and serve with a dollop of cream or custard.
if you don't have 10 cm round pastry cutter, you can use an upside down ramekin or a glass with similar diameter
If making ahead: follow the recipe up to step 5. The pies can be stored in the fridge for up 24 hours, or frozen for up to 3 months.