Crust

1. To prepare the pie crust, place 1 cup flour into a food processor with the blade attachment. If you don’t have a food processor, see the blog post. Sprinkle frozen butter cubes over the flour. 
2. Cover with the remaining 1 cup flour, sugar, and salt. Pulse in short bouts until butter is broken down into small pieces, about 25 times.
3. Drizzle in the ice water. Mix with longer pulses for 10 to 12 seconds. The mixture will turn light yellow in color and the texture will be crumbly. Scrape down the sides with a spatula and pulse again one or two more times. Do not overwork the batter (it should be mealy with bits of butter still visible). If the dough seems too dry to shape into a ball, add 2 tablespoons more ice water. 
4. Transfer the mixture to a large bowl or onto a working surface. Shape the dough into a ball (again, do not overwork the batter), flatten slightly into a disc and tightly wrap with plastic wrap. Place the dough in the refrigerator to chill for an hour or overnight (see notes). 

Filling

1. While the crust is chilling, prepare the filling (if using the homemade version). In a small saucepan, combine the butter, apples, sugar, cinnamon and salt. Cook and stir over medium low heat for 10-12 minutes or until the apples are soft. Set aside. 

Assemble Hand Pies

1. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
2. (SEE NOTES) To roll the dough, lightly flour the work surface and the rolling pin. Sprinkle a little flour on top of the dough or roll the dough between two pieces of plastic wrap.
3. Once rolled flat, about 1/4 to 1/8 inch, cut the dough in 5 to 6 inch circles for medium pies or 3 to 4 inches for smaller pies. A saucepan lid or 4.5 inch biscuit/cookie cutter can be used. Repeat 4 to 6 times.
4. Drain any liquid from the apple/fruit  filling, then place 1 to 2 Tablespoons of fruit pie filling in the center of each pie circle.
5. Seal the hand pies by pressing the edges together with a fork to create a decorative edge. Chill the assembled pies in the refrigerator for 30 minutes (this will help create a flakier dough)

Bake 

1.  Preheat the oven to 400 F and line a baking sheet with parchment paper. Set aside. Whisk together the egg yolk and water in a small bowl for the egg wash. Take the chilled pies out of the fridge and lightly brush them with the egg wash. With a knife, cut 2 to 3 small holes in the top of each pie, then sprinkle generously with coarse sugar. Bake for 20 to 35 minutes, or until the pies are golden brown, depending on the thickness of your dough.
2. Cool for 10 minutes before serving. Store pies, lightly covered, at room temperature for up to 4 days.