Tasty Apple Hand Pies

For the crust:
Cut butter into 1/2-inch cubes. Place into freezer for 20 minutes.

Place flour, sugar, and salt in food processor and pulse a few times to mix. After butter has been in the freezer for 20 minutes, add to food processor and pulse 5–6 times. The goal is to mix the butter into the flour. The cubes of butter should be no smaller than peas.

Move flour mixture to large bowl. Add water to flour 2 tablespoons at a time. Toss with fork. We want to get to the point where, if you take your hand squeeze a handful of flour, it will stick together. Work dough until it sticks together somewhat well and can be formed into a disk. We don’t want the butter to fully incorporate. If you need to add more water, you can, but do so only very sparingly.

Tightly wrap in plastic wrap and place in freezer for 20 minutes.

For the filling:
Add flour, sugar, cinnamon, and nutmeg to medium mixing bowl.

Peel, core, and loosely chop apple. Add apple to flour mixture and mix.

Take dough out of freezer and unwrap. Preheat oven to 425ºF.

Roll out the dough into 2 separate disks. Using top large bowl (7 ¼ inches), place on top of dough cut to make a circle for hand pies.

Place parchment paper on cookie sheet and put crust disks on top. Place apple mixture onto respective crusts.

Chop butter and place on top of apple mixture. Carefully fold dough over to enclose apples. Use a fork to crimp the edges.

Use a knife to poke a few small holes in the top of crust to ensure the crust does not inflate in weird and not-fun ways. Place in oven for 20 minutes. Check to see if crust is golden brown. If it is, remove. If not, wait another 5 minutes and check again.

Allow the pies to rest for 2 hours.

For the frosting:
Add all ingredients except milk into small dish and mix. Slowly add milk to mixture and stir after every few drops. When the mixture becomes a nice, thick, white, glaze, don’t mix any further.

Spread or drip frosting on apple hand pies and allow to set for an additional hour. Serve and enjoy.