To make the pie crust:

• Before starting, be sure to read my tips and tricks listed above for making and working with homemade pie dough!
• Add the flour, kosher salt and ground cinnamon to a large bowl and whisk to combine. Add the pats of vegetable shortening to the bowl. Using your fingers, work the shortening into the butter until no more pieces of shortening are present and the flour mixture resembles sand.
• Next, add the cold pats of butter to the bowl. Using a pastry cutter, cut the butter into the flour until the butter is mostly pea-sized with some walnut-sized pieces throughout.
• Drizzle 4 tablespoons ice water over the flour/ butter mixture. Use your fingertips to gently work the water into the ingredients. From this point, add more ice water, 1 tablespoon at a time, until a cohesive dough begins to form. The dough will still look crumbly and slightly dry, but you’ll know you’ve added enough water when the ingredients feel evenly moistened and it holds together when pressed (see image above for reference).
• Turn the dough out onto a clean work surface and divide into 2 equal mounds. Gently press each mound into a flat disc, kneading a few times by hand to bring it together. If the dough is still too dry and won’t come together, drizzle a little bit more ice water, an additional 1 to 2 teaspoons, over each mound of dough and continue to shape until it comes together (be careful not to work the dough- be gentle!). Smooth out any large cracks with your fingertip. Wrap each disc tightly in plastic wrap and place in the fridge to chill for at least 30 minutes, up to 3 days.

To make the apple filling:

• Melt the butter in a large skillet set over medium-high heat. Add the apples, brown sugar, maple syrup, ground spices and kosher salt and stir to coat. Bring the mixture to a gentle simmer, then continue to cook for another 4 to 5 minutes, until the apples are just beginning to soften. Stir in the cornstarch and continue to cook for an additional 30 seconds to 1 minute, until the sauce is slightly thickened. Pour the apple filling into a medium-sized heatproof bowl and place in the fridge for at least 30 minutes, up to 3 days (NOTE: if storing the apples in the fridge for longer than 1-2 hours, be sure to cover the bowl).

Assembly:

• Roll out the dough and cut into circles. Remove one portion of dough from the fridge. On a floured work surface, roll the dough into 1/8″ thickness. Use a 3.5″ to 4″ circular cutter to cut the dough into circles, rerolling scraps and cutting into more circles until you’ve used up most of the dough. If the dough begins to get sticky, simply dust more flour onto your work surface and/or dough. Place the cutouts in the fridge to chill.
• Remove the second portion of dough from the fridge and repeat the process of rolling out and cutting into circles, just as you did with the first batch. Place the second batch of cutouts in the fridge along with the first batch and chill for 15 minutes. Meanwhile, line two large baking sheets with parchment paper and make the egg wash.
• Assemble the hand pies. Arrange half of the chilled cutouts on the prepared baking sheet, spacing about 2 inches apart. Brush the cutouts with egg wash, making sure to cover the dough all the way to the edges. Spoon 1 heaping tablespoon of the apple filling into the center of each circle (TIP: save leftover apple filling and serve with ice cream!). Place the remaining cutouts on top, then use your fingers to press around the filling and out to the edges of each circle, sealing the two pieces of dough together. Use a fork to crimp the edges.
• Brush the top of each hand pie with egg wash and sprinkle with turbinado sugar. Use a small knife to cut little slits in the top of each pie to create a vent. Place the pies back in the fridge to chill for 30 minutes. Meanwhile, preheat the oven to 375°F.
• Bake the chilled pies for 25 to 30 minutes, until golden brown. Set aside to cool slightly while you prepare the glaze.

Glazing the hand pies:

• Add the powdered sugar, cinnamon, maple syrup, and 2 tablespoons milk to a small bowl and whisk to combine. Add more milk if necessary, 1 tablespoon at a time, until the glaze reaches a thick drizzling consistency. Drizzle or spoon the glaze over the warm apple pies. Serve warm and enjoy!