In a big mixing bowl, combine your flour and salt, giving them a quick mix to get cozy.

Add the shortening, and using a pastry blender or two forks, cut it into the flour until you get a crumbly texture—think tiny pea-sized pieces.

Next, mix in the egg, vinegar, and 5 tablespoons of ice-cold water. Gently bring the dough together with your hands. If it’s a bit dry, sprinkle in more water, one tablespoon at a time, just until the dough holds its shape. Go easy—you don’t want to overdo it!

Pop the dough onto a clean surface, shape it into a ball, and divide it in half. Press each half into a flat disc. Wrap them in plastic wrap and chill them in the fridge or freezer for about 15 minutes. Now you’re ready to roll (literally)!

Peel, core, and dice your apples, then toss them in a bowl with a squeeze of lemon juice, sugars, cinnamon, and nutmeg. Let the magic begin!

Melt some butter in a medium skillet or saucepan over medium heat and toss in the apples. Cover and let them cook for about 3 minutes.

In a small bowl, whisk water into the cornstarch until smooth, then pour it into the skillet. Cook the apples for another 5 minutes, stirring often, until they’re tender and the sauce thickens. Need a looser sauce? Just add a splash of water until it’s just right.

Let the filling cool to room temperature before assembling your pies—trust me, it’s worth the wait.

Preheat your oven to 400°F.

Roll out the pie crust on a floured surface to about 1/8 inch thick. Use a 4.5-inch round cutter (or a glass if you're improvising!) to cut out circles. Gather up the scraps, roll them out again, and repeat.

Spoon a generous tablespoon of apple filling onto the center of each circle. Lightly brush the edges with egg wash (just whisk an egg with a splash of water). A little dab will do—it’s your edible glue!

Fold the dough over the filling to make a half-moon shape, and press the edges together. Seal them with the tines of a fork for a cute crimped look. Don’t forget to cut small slits (an “X” works great) on top for steam to escape.

Place the pies on a parchment-lined baking sheet, leaving a bit of space between them. Brush the tops with egg wash, and for best results, chill them in the fridge or freezer for 10–15 minutes before baking.

Bake for 20–25 minutes until golden brown and perfectly crisp, with some bubbly filling peeking out through the slits.

Mix powdered sugar with milk (or water) until smooth, then brush the glaze over the warm pies straight out of the oven. Let them cool slightly before diving in.

Enjoy your delicious, golden, flaky hand pies—perfect for any time of day!