Apple Hand Pies

1. For the crust: Place flour, sugar and salt in bowl. Whisk together.
2. Dice butter and place it into the flour mixture. Using a pastry knife, cut butter into the flour until it resembles coarse meal.
3. Using a pastry fork add 1/2 cup of the ice cold water into the mixture and combine. Continue adding water 1 tablespoon at a time until dough just comes together. You may not need the full cup of water.
4. Gather dough together. Cut it in half, wrap the two disks in plastic wrap, and place in fridge for 30 minutes to chill. Warm dough is not your friend.
5. For the apple filling: Peel, core and dice apples. Put the apples into a bowl. Add the rest of the filling ingredients. Stir and set aside.
6. Preheat oven to 375 F. Roll out the chilled dough on a well floured surface (to about 1/8″ thick). Using a 4 1/4″ biscuit cutter, cut 16 circles out of the dough. Place the dough on a parchment or Silpat lined baking sheet.
7. Spoon a small amount of the apple mixture into the center of each circle of dough (about one heaping tablespoon), leaving a 3/4″ clear space around the edge. Lightly paint the egg wash (1 beaten egg) around half of the circle. Fold dough over the filling, pressing to seal the dough around the filling. Use a fork to crimp the edges. Cut a tiny slit in the top of the dough to allow for breathing while baking. Lightly paint the pie with egg wash. Sprinkle with turbinado. Repeat with remaining dough and filling.
8. Bake for 20-25 or until golden brown. Allow to cool for 20 minutes before serving. Flavor is best served same day.

Recipe adapted from Smitten Kitchen.