1-First Step: Begin by whisking together the flour, sugar, and salt in a large mixing bowl. This initial mixing ensures that the dry ingredients are evenly distributed before incorporating the butter. Using a pastry blender or two knives, cut in the cold cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. For the flakiest results, it’s crucial to keep the butter as cold as possible throughout this process.

2-Second Step: Gradually add ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough just begins to hold together when pressed. Be careful not to overwork the dough at this stage, as this can lead to a tough crust instead of a tender, flaky one. Gather the dough into a ball, divide it in half, and form each half into a disk. Wrap in plastic and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.

3-Third Step: While the dough chills, prepare the apple filling. Peel, core, and dice the apples into uniform 1/4-inch pieces for even cooking. In a medium bowl, toss the apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir gently until the apples are evenly coated. Let the mixture sit for about 10 minutes to allow the flavors to meld and the cornstarch to begin its work of thickening the fruit juices.

4-Fourth Step: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out one disk of dough to approximately 1/8-inch thickness. Using a round cutter (about 5 inches in diameter), cut out circles from the dough. Gather scraps and re-roll as needed. Place about 1-2 tablespoons of apple filling onto one half of each dough circle, leaving a 1/2-inch border around the edge.

5-Fifth Step: Beat the egg with water to create an egg wash. Lightly brush the border of each dough circle with the egg wash. Fold the unfilled half of the dough over the filling to create a half-moon shape. Using a fork, press the edges together to seal tightly. Place the assembled pies on the prepared baking sheet, spacing them about 2 inches apart. Repeat with the remaining dough and filling.

6-Sixth Step: Brush the tops of each pie with the remaining egg wash and sprinkle with coarse sugar if desired. Cut small slits in the top of each pie to allow steam to escape during baking. Bake for 20-25 minutes, or until the crusts are golden brown and the filling is bubbling. Rotate the baking sheet halfway through the baking time for even browning.

7-Final Step: Allow the apple hand pies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. This resting period helps the filling set and prevents it from spilling out when cut. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra special touch.