# Components:
→ Pastry
01 - 2 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, cold, cubed
05 - 1/3 cup ice water
→ Filling
06 - 3/4 cup apple butter
07 - 1 small apple, peeled, cored, finely diced
08 - 1/2 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
→ Assembly
10 - 1 large egg
11 - 1 tablespoon milk
12 - 2 tablespoons coarse sugar
# Directions:
01 - Place flour, granulated sugar, and salt in a large mixing bowl and stir until evenly combined.
02 - Add cold, cubed butter to the bowl and cut it into the flour mixture using a pastry blender or fork until the mixture resembles coarse crumbs.
03 - Slowly drizzle in ice water, stirring just until the dough comes together. Shape into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes.
04 - In a separate bowl, blend apple butter, finely diced apple, cinnamon, and nutmeg until thoroughly combined.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll out chilled dough to 1/8-inch thickness. Using a 4-inch round cutter, cut out 8 circles.
07 - Spoon 1 tablespoon of apple filling into the center of each dough round. Fold into half-moon shapes and press edges closed with a fork.
08 - Arrange hand pies on the prepared baking sheet. Beat egg with milk to create egg wash and brush tops of pies. Sprinkle coarse sugar if desired.
09 - Cut a small slit in the top of each pie to allow steam to escape. Bake for 20–25 minutes until golden brown.
10 - Let pies cool for several minutes before serving.
