Apple Hand Pies

Instructions

FOR THE CRUST:

1. Prepare ½ cup ice-cold water and keep in the fridge. In a food processor, pulse the flour, salt, and sugar until well combined. Add in the butter and pulse until the mixture looks like coarse meal.
2. Sprinkle 6-8 tablespoons cold water, 2 tablespoons at a time, over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time).
3. Remove dough from processor and divide into two. form each dough into a disk. Wrap in plastic wrap and chill for at least an hour.
4. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature 15-30 minutes before rolling out.

FOR FILLING:

1. While dough chills, prepare the filling. In a small heavy bottomed saucepan) combine the apples, sugar, spices and lemon juice. Toss together and cook over medium heat until apples are tender, about 10 minutes.
2. Remove from heat and transfer to a small bowl. Let cool to room temperature. Once cooled, mix in cornstarch and salt until well combined. Set aside as you prepare the dough.

ASSEMBLY

1. Preheat oven to 375 degrees F. Prepare two baking sheets with parchment paper.
2. Roll out one disk on a lightly floured surface to a large circle, about 1/8-inch thick. Using a 4-inch round cutter, cut out 8 circles. Transfer each to the parchment lined baking sheet. You might have to re-roll the scraps once to get 8. Place the sheet in the refrigerator for 5-7 minutes. Repeat with the second disk of pie dough.
3. Brush the edges of dough with egg wash. Place 1-2 tablespoons of the apple mixture in the center of the rounds. Top with the remaining rounds and seal the edges with a fork. Return to the baking sheet and chill for 15 minutes.
4. Brush the top of the pies with the egg wash and sprinkle with turbinado sugar. Cut small vents on the top. Bake until golden brown, about 20 minutes. Serve warm with a drizzle of caramel sauce.