Mini Apple Hand Pies

Instructions

1. Prepare the pastry dough
   In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Make the apple filling
   In a medium saucepan, combine the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for about 5 minutes until apples begin to soften. In a small bowl, mix cornstarch with 2 tablespoons of water to create a slurry. Add to the apple mixture and cook for another 2-3 minutes until the mixture thickens. Remove from heat and let cool completely.
3. Roll and cut the dough
   Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 4-inch round cookie cutter or a small bowl as a guide, cut out as many circles as possible. Re-roll scraps as needed to make 16-20 circles total.
4. Assemble the hand pies
   Place about 1-2 tablespoons of the cooled apple filling in the center of each dough circle. Be careful not to overfill. Brush the edges of the circles with beaten egg, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork. Transfer to the prepared baking sheets.
5. Prepare for baking
   Cut a small slit or vent in the top of each hand pie to allow steam to escape. Brush the tops with beaten egg wash and sprinkle with coarse sugar if desired. Refrigerate the assembled pies for 15 minutes before baking to help maintain their shape.
6. Bake to golden perfection
   Bake in the preheated oven for 22-25 minutes, or until the pies are golden brown. Rotate the baking sheets halfway through baking for even browning. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.