PREPARE THE PASTRY DOUGH

1. Place the cold butter in the freezer for 5-10 minutes before beginning to make sure it is extra cold.
2. Add the 1:1 flour, granulated sugar, cinnamon, and salt to a large mixing bowl and whisk to combine.
3. Cut the cold butter into small cubes and sprinkle over the dry ingredients. Using a pastry blender or your fingers, work the butter into the dry ingredients until the butter becomes pea- sized or slightly larger.
4. Mix 6 tbsp of ice cold water with 1 tsp of apple cider vinegar. Drizzle the water/vinegar over the mixture 1 tbsp at a time, stirring with a rubber spatula after each addition until the dough begins to stick together and form large clumps. Do not add more water than needed (~5-6 tbsp is generally good but add more or less as needed). The dough should stick together when pressed but not be overly wet or sticky.
5. Pour the dough onto a clean work surface and press the dough together to form a ball.
6. Cut the dough in half, form each half into a disk, and wrap in plastic wrap.
7. Refrigerate the dough for 2 hours.

MAKE THE FILLING

1. Peel and dice the apples into 1/2 inch (or slightly smaller) chunks.
2. Toss the apples with the light brown sugar, cinnamon, allspice, nutmeg, and salt.
3. Melt the butter in a saucepan or skillet over medium heat.
4. Add the apple mixture to the pan and stir together with the butter.
5. Heat the mixture until the juices begin to simmer. Allow the apples to simmer in the juices for about 5-7 minutes until they begin to soften, stirring occasionally.
6. Stir together the cornstarch and water to make a slurry and pour over the apples in the pan.
7. Continue to stir the mixture until the juices begin to thicken (~1 minute).
8. Remove from the heat and allow the apples to cool to room temperature before assembling the pies.

ASSEMBLE AND BAKE THE HAND PIES

1. Preheat the oven to 375°F and line a large baking sheet with parchment paper. Set aside.
2. Remove one disk of dough from the refrigerator and place on a lightly floured work surface. NOTE: If the dough has been chilling for more than two hours you can set both out at room temperature until they are soft enough to roll out.
3. Flour the surface of the dough and roll the dough out to 1/8-1/4 inch thickness. Rotate the dough periodically to prevent sticking, adding more flour as needed.
4. Use a 3 1/2-4 inch round cookie/biscuit cutter to cut out 8 circles. The dough can be re-rolled if needed. Place each circle of dough on the prepared baking sheet (these will be the bottom crusts of the pies).
5. Whisk together the egg and milk for the egg wash and lightly brush over the surface of each circle.
6. Place a heaping tablespoon of the apple filling in the center of each circle and spread/flatten the apples with the back of spoon, leaving a small border around the edge.
7. Roll out the second disk of dough and cut out another 8 circles (these will be the tops of the hand pies).
8. Place each circle on top of the filled bottom crusts. It’s helpful to stretch the top crust slightly so it fits over the apple filling.
9. Using your fingers, press around the edge of the crusts to seal them together around the filling. Then dip a fork in flour and press the tines of the fork around the entire edge to further seal the top and bottom crusts together.
10. Use a sharp knife to cut four slits in the center of each top crust.
11. Brush the top of each hand pie with the egg wash and sprinkle with coarse sugar.
12. Bake on the center rack of the oven for 18-22 minutes or until the pies are golden brown.
13. Remove from the oven and allow to cool for five minutes on the pan. Then transfer to a wire rack.
14. Enjoy the hand pies warm or at room temperature. Serve with a scoop of vanilla ice cream if desired. Enjoy!