These apple hand pies are perfect for a snack at work or at school, because they are easy to carry and serve (no need for plates or utensils) and they are baked, not fried.
Put all dough ingredients (except the water) in a food processor and pulse until it resembles coarse sand
Add water and pulse a couple of times more to incorporate
Transfer dough to a working surface and shape into a thick circle using your hands
Wrap it in plastic film and let it rest (in the fridge if temperature is above 70ºF - 21ºC)
Filling
Squeeze the lime juice in a large bowl
Peel, core and mince the apples
As you mince, place the apples in the bowl and stir to coat them with the juice, so they do not brown
Add remaining ingredients o filling and mix well
As an alternative, dice the apples in large pieces and pulse with remaining filling ingredients in a food processor until very small (be carefull not to end up with applesauce!)
Assembling
Preheat oven to 350ºF (180ºC)
Line two baking sheets (10inx15in - 25x38cm) with parchment paper
Dust a work surface with flour and cut the dough in half
Roll the dough to about 17inx17in - 45cmx45cm and 1/8in - 3mm thick
Cut the pies with a 4.5in - 11.5cm round cutter or 4.5inx4.5in - 11.5cmx11.5cm squares
Add 1 heaping tbsp filling in the center of each dough piece (without the juice from the bottom of the bowl) and close it with a fork, crimping the edges
Place each hand pie in the lined baking sheets and make a small cut on top of each one
Repeat with the remaining dough and filling
Brush the hand pies with the beaten egg
Bake for about 30 minutes - until golden brown
Notes
If you have leftover filling, put it in a small sauce pan and cook over low heat for about 15 minutes, stirring once in a while until apples are soft and the juice has reduced. Place in a glass jar and keep in the refrigerator for up to 3 days. This cooked filling is fantastic when served with whipped cream or vanilla ice cream.