For the Crust

Mix pie dough. Combine flour, sugar, and salt in a large bowl and stir to incorporate. Add shortening and toss until the pieces are coated with flour. Using a pastry cutter, cut shortening into the flour until pea-sized pieces form.

Add water and form a dough. Add water, a couple tablespoons at a time, and blend into dough by tossing with your fingers (don’t knead the dough.) Once dough starts coming together, form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate at least 30 minutes.

1. Cook apple filling. Meanwhile, combine all filling ingredients in a large, shallow pot and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until thick and mixture is dry, about 10-20 minutes. Let cool slightly.

to assemble
1. Roll out dough circles. Heat oven to 425°F and line two baking sheets with parchment paper. Divide dough into 12 pieces, I use a digital scale to make sure they all weigh the same, but you can eyeball it if you don't have one. Roll each piece into 1/4-inch thick circles on a lightly floured surface. They don't have to be perfect circles.

2. Fill. Place about 1/4 cup of filling in the middle of each circle,

3. Form into hand pies. Wrap dough over filling, so the longest edge of one side meets up with the other, they don't have to be perfectly even. Wrap the bottom edge over the top edge and press down to seal. Pinch the dough all the way around to crimp in a decorative pattern. Place pies on prepared baking sheets.

4. Bake. Brush egg over the top of each pie using a pastry brush. Sprinkle pies with sanding or turbinado sugar, then bake until dark golden brown, about 30 to 40 minutes.

5. Dig in! Let cool at least 15 minutes before serving. Pies are best the day they are made but can be reheated in a 425°F oven for 10 minutes.