Handheld Apple Pies

Make the Filling

1. Gather the ingredients.

2. Peel the apples, then core and dice. In a bowl, toss the apples with the lemon juice.

3. In a large saucepan, combine the brown sugar, granulated sugar, and cornstarch; stir to blend. Add the apples, nutmeg, pinch of salt, and cinnamon.
   

4. Bring apple mixture to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring frequently, for 20 to 30 minutes, or until the apples are tender and the mixture is very thick. Stir in the vanilla extract and remove from the heat.

5. Transfer the filling to a wide, shallow bowl and refrigerate until completely cooled, about 1 hour.

Make the Pastry

1. Gather the ingredients.

2. In a large bowl, whisk together the flour, salt, sugar, and vanilla powder, if using.

3. Add the butter pieces to the flour mixture and mix, using a pastry blender, fingers, or a food processor, just enough to make a crumbly mixture with some pea-sized pieces of butter still intact; this should take 8 to 10 pulses using a food processor.

4. If using the food processor, transfer the flour and butter mixture to a large bowl. Add about 6 tablespoons of the ice water and toss together until moistened. Continue adding small amounts of water until the mixture begins to form clumps.

5. Turn the mixture out onto a lightly floured surface and knead a few times until a dough is formed. If necessary, moisten your hands a few times, but don't overwork the dough or add more water than is necessary to hold it together.

6. Shape the dough into 2 rectangles about 12 ounces each and 1 inch thick. Wrap each in plastic wrap, and refrigerate for 30 to 45 minutes.

7. Roll out each piece of chilled dough into rectangles about 16 inches by 12 inches. With a pizza cutter or knife, cut 8 rectangles, about 4 inches wide and 6 inches in length, from each piece.

Assemble the Pies

1. Put about 2 heaping tablespoons of apple filling in the center of the bottom half of one of the rectangles.

2. With your finger, dab a little water around the edge of the dough. Fold the top over the filling and pat gently to seal. Take a fork and crimp the entire edge with the tines.

3. Set on a parchment paper-lined baking sheet and repeat with the remaining dough rectangles. Refrigerate the baking sheets for 20 to 30 minutes.

Bake the Hand Pies

1. Preheat the oven to 375 F. Take the pies out of the refrigerator.

2. In a small bowl or measuring cup, make the egg wash by combining the egg yolk and cream. Brush the mixture lightly over each pie.

3. Sprinkle with cinnamon sugar or vanilla sugar and cut a vent or two in the top of each pie.

4. Bake for 20 to 30 minutes or until nicely browned and the filling is bubbly.

5. Serve when cool enough to handle and enjoy.