📖 Instructions

1. First, let's make the dough. In a big bowl, whisk together the flour, sugar, and salt. This step is crucial to ensure that the dry ingredients are evenly distributed.
2. Now, cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Cold butter is key for a flaky crust, dont forget that!
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix; it should still have some small chunks of butter.
4. Gently pat the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and the butter to chill, resulting in a tender crust.
5. While the dough is chilling, let’s get the filling ready. In a medium saucepan, combine the diced apples, sugar, apple pie spice, lemon juice, and butter.
6. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened slightly, about 10-12 minutes. No one wants crunchy apples!
7. Remove from heat and let the filling cool completely. Cooling is essential to prevent the dough from becoming soggy.
8. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This ensures the pies dont stick. I hate when they stick!
9. On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a 4-inch round or square cutter to cut out the pie crusts.
10. Place a spoonful of the cooled apple filling in the center of each crust. Don't overfill; you want to be able to seal them properly.
11. Fold the dough over to form a half-moon or triangle shape. Crimp the edges with a fork to seal. Sealing is *super* important to keep the filling inside!
12. Cut a few slits in the top of each pie to allow steam to escape. This prevents them from bursting in the oven. Bursting pies are messy pies!
13. In a small bowl, whisk together the egg and a tablespoon of water to make an egg wash. Brush the tops of the pies with the egg wash, then sprinkle with sugar. That egg wash really makes them look fancy!
14. Bake for 20-25 minutes, or until the pies are golden brown. Keep a close eye on them; ovens can vary.
15. Let the pies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue, my friends.
16. Dust with powdered sugar, if desired, and serve warm. Or not! They're just as good at room temperature, if you ask me.