Put flour, sugar and salt in the container of a food processor fitted with the “S” blade (or in a large bowl. Pulse or stir to combine.

Put the cold butter and ice water into the food processor and process until clumps begin to form and the dough can be squeezed together when pinched (15-30 seconds). (alternatively, cut the cold butter into the dry ingredients with a pastry cutter or fork, then stir in the water).

Turn the dough out onto a surface and form it into a large ball.

Cut the ball into two even pieces, make them into flat rectangles.

Wrap each rectangle in plastic wrap and put them in an airtight bag.

Chill for at least 2 hours and up to overnight.

Roll the first dough rectangle into a 12” by 9” rectangle with a little extra so you can cut the edges off and make them straight.

Then score the 9” side every 3” (so make two lines) and score the 12” side every 4” (two lines again).

Then use a straight edge to cut the dough into 9 rectangles that are 3x4”

Put these pieces on a parchment or silicone baking mat lined baking sheet and put them in the freezer.

Then, repeat with the second rectangle of dough.

Match up the second set of rectangles with those from the first set that are similar size. Put it in the freezer while you make the filling.

Place the peeled and cored and diced apples in a saucepan.

Add the cornstarch, brown sugar, white sugar, vanilla, cinnamon, nutmeg and stir.

Cook over medium low heat for 8-10 minutes, stirring often, until the apples are soft and the mixture has thickened slightly (it also thickens while it cools).

Then, transfer the mixture to a bowl to cool – stirring a few times to help it cool off faster.

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Put 3 to 4 tablespoons of filling over the bottom crust of each hand pie (be careful not to overfill).

Then, cover with the top crust and cut an “X” in the top of each one.

Use a fork to pinch down the sides of each pie to seal it.

Whisk the egg wash ingredients together in a small bowl, then brush it over each hand pie with a pastry brush. If desired, lightly sprinkle some raw sugar on top.

Bake for 20-25 minutes until the pies are golden brown.

Remove from the oven and let cool on the baking pan for 10 minutes before transferring to a wire rack to cool further.

Serve slightly warm.