For the Pie Crust:

1. MIX DRY INGREDIENTS: Stir the flour, salt, and sugar together in a large bowl.
2. ADD COLD BUTTER PIECES: Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. Using a pastry bench scraper or two forks, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay — be careful not to over blend).
3. SPRINKLE IN COLD WATER MIXTURE: Combine the water, cider vinegar, and ice in a large measuring cup or small bowl. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated. Add more of the ice water mixture, 1 to 2 tablespoons at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.Squeeze and pinch with your fingertips to bring all the dough together, sprinkling dry bits with more small drops of the ice water mixture, if necessary, to combine.
4. FORM DOUGH DISCS AND CHILL: Divide the dough in half and then shape each piece into a flat disc. Wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow.

For the Filling: 

1. ADD INGREDIENTS TO A SAUCEPAN: Combine the diced apples (I used Fuji), granulated sugar, butter, cinnamon, nutmeg, and allspice together in a medium saucepan or skillet over low-medium heat.
2. COOK: While occasionally stirring, bring to a simmer. Allow the mixture to gently simmer for 2 minutes.
3. COOL: Remove from heat and allow to cool uncovered at room temperature for 30 minutes.

To Assemble:

1. PREP: Preheat oven to 375 degrees F.  Line two large baking sheets with parchment paper or silicone baking mats.
2. ROLL OUT THE DOUGH: Lightly flour a work surface and then roll out the chilled dough. Turn the dough about a quarter turn after every few rolls. If the dough starts to stick, sprinkle some flour underneath the dough and then keep rolling. Roll out until the dough is about 12 inches in diameter and about 1/8th – 1/4th-inch thick.
3. CUT YOUR SHAPES: Using your cookie cutter, cut into shapes (circles). Re-roll any scraps and cut. Put the cut circles in the refrigerator for at least 15 minutes before filling the hand pies. Arrange half of the circles about 3 inches apart on prepared baking sheets. These will be the bottom crusts. Using a sharp knife, cut slits into the remaining circles. These will be the top crusts. The slits work as vents, letting the steam escape as the hand pies bake.
4. FILL THE PIES: Place about 2 tablespoons of filling in the center of each bottom crust (or however much can fit). Place top crust on top and press around the edges to seal, and then crimp with a fork. Don’t worry if some filling juice is leaking out. Lightly brush the top of the pie crust with the egg wash and then sprinkle with coarse sugar, if desired.
5. BAKE: At this point, the hand pies can be baked. But if they don’t feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are, the better they’ll hold their shape. When ready, Bake for about 25 minutes or until they’re golden brown on top and around the edges. Make sure to rotate the pan halfway through baking.
6. COOL: Remove from the oven and allow to cool on the baking sheets for 5 minutes. Then transfer to a wire rack to cool until ready to handle.
7. SERVE: You can serve warm or at room temperature with a drizzle of salted caramel.

For Salted Caramel Sauce:

1. HEAT THE SUGAR: Heat granulated sugar in a medium saucepan over medium heat, constantly stirring with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
2. ADD THE BUTTER: Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
3. ADD THE CREAM: Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
4. ADD SALT AND COOL: Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. Any extra salted caramel can be store in an air-tight container in the refrigerator for up to 2 weeks.