Combine flour and salt in a large bowl. Stir. Add shortening and cut into small pea-sized pieces with a pastry blender or two forks.

Add the egg, vinegar and 5 Tablespoons of ice cold water. Mix with your hands. Empty the contents from the bowl onto the counter. Add extra water 1 Tbsp at a time, if needed, until the dough just comes together. (Don't add too much.)

Divide dough in half and create 2 flat discs. Saran wrap the discs and place them in the fridge/freezer for 15 minutes.

Peel, core, and dice apples. Toss with lemon juice, both sugars, cinnamon, and nutmeg in a large bowl.

In a medium-size skillet or saucepan over medium heat, melt the butter and add the apples. Cover and cook for 3 minutes. 

Place corn starch in a bowl. Slowly whisk the water into the corn starch. Once combined, add to apples. Continue cooking for an additional 5 minutes, stirring frequently, until apples are fork tender and the sauce is thickened. (*Add more water, if needed, for desired sauce consistency.)

Cool apple pie filling to at least room temperature before using.

Preheat oven to 400 degrees Fahrenheit.

Roll the pie crust about 1/8-inch thick onto a lightly floured surface. Use a 4.5-inch round cookie cutter to cut circles in the dough. Remove scraps and set aside to re-roll.

Place a heaping Tablespoon of apple pie filling in the center of each circle. Lightly brush the edges with egg wash (1 egg + 1 Tablespoon of water, whisked together). This will be the “glue” to seal the edges. NOTE: A little goes a long way. If there’s too much, the edges will slip instead of stick.

Fold the pie crust up and over the filling, then stick the edges together. Use a fork to crimp the edges to complete the seal. Then use a knife to cut slits into the top for ventilation (I did an “x”).

Repeat process with remaining pie crust and filling. Place hand pies about an inch apart onto a parchment or silicone lined baking sheet. Brush the top of each hand pie with egg wash. (Optional, but recommended: Chill pies in fridge/freezer for 10-15 minutes to firm up pie crust before baking.)

Bake the apple hand pies at 400˚F for 20-25 minutes or until the top and bottom have browned. (Filling may bubble and leak through slits.)

Prepare the glaze by mixing the powdered sugar and milk (or water) together in a bowl. Brush the top of the apple hand pies with the glaze immediately after removing from the oven; while still warm. Allow to cool slightly before enjoying.