Step 1

Make the dough:

Step 2

Process flour, salt, and sugar in a food processor for a few seconds until combined.

Step 3

Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses.

Step 4

Add ¼ cup water and keep pulsing, adding more water as needed, one tablespoon at a time, until the dough isn’t dry and starts to clump together.

Step 5

Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps.

Step 6

Turn the dough to a floured surface and form into a ball.

Step 7

Divide ball in half, then flatten each half slightly with your hands to form a thick disc.

Step 8

Wrap each disc with a plastic wrap and refrigerate for at least 1 hour until firm.

Step 9

Make the filling:

Step 10

In a large bowl, toss together apples and lemon juice.

Step 11

Add all other ingredients and mix to combine.

Step 12

Set aside.

Step 13

Assemble the pies:

Step 14

Preheat oven to 425F/220C.

Step 15

Roll out the dough: Working with one disc at a time, take dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling.

Step 16

On a floured surface, roll out the dough to 1/8-inch thickness.

Step 17

Using a 3-inch cookie cutter, cut out as many circles as you can.

Step 18

Reroll the scraps of dough and repeat.

Step 19

Transfer half of the circles to a baking sheet lined with parchment paper and brush the edges with egg wash.

Step 20

Place 1 heaping tablespoon of the filling in the center of each circle, leaving a border around the filling.

Step 21

Place the remaining circles on top to form a pie.

Step 22

Using a fork, crimp around the edges to seal.

Step 23

Cut a small x-shaped slit in the center of each pie center to let steam escape while baking.

Step 24

Brush tops with egg wash and sprinkle with sugar.

Step 25

Bake until golden brown and filling is bubbling, about 15 minutes.

Step 26

Let cool on baking sheet for 15 minutes, then transfer pies to a wire rack and allow to cool completely.

Step 27

Store pies in an airtight container in the fridge for up to 3 days.

Step 28

Serve warm or at room temperature.