Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. I always do this first because once you start assembling the pies, you want everything within arm’s reach.

Prepare the pastry dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. Add cold water a tablespoon at a time, mixing gently until the dough begins to come together. Form into two disks, wrap in plastic wrap, and refrigerate for at least 30 minutes. I love making the dough ahead—my grandma always said that a little patience makes for flakier crusts.

While the dough chills, peel, core, and chop the apples into small, even pieces. In a bowl, toss the apples with lemon juice, sugars, cinnamon, nutmeg (if using), and a pinch of salt. This mixture should sit for about 10 minutes to allow the flavors to meld and the apples to soften slightly—this step is crucial for that tender, jammy filling I love in every bite.

Remove the dough from the fridge. On a lightly floured surface, roll out one disk into a 12-inch circle. Use a large round cutter or a knife to cut out about 6-8 circles, depending on size preference. I usually get about 8 from each disk, which gives me plenty to share (or keep for myself!).

Place a generous spoonful of apple filling in the center of each pastry circle. Be careful not to overfill—this is a common mistake I’ve made, and it leads to messy pies. Fold the dough over to create a half-moon shape, then crimp the edges with a fork or your fingers to seal tightly. I always press gently, but firmly, to prevent any filling from escaping during baking.

Transfer the assembled pies to the prepared baking sheet. Brush the tops with the beaten egg mixed with milk—this gives them that beautiful, golden sheen I love. Sprinkle a little sugar on top if you want an extra touch of sweetness and crunch.

Bake in the preheated oven for about 20-25 minutes, or until the pies are golden brown and puffed. Keep an eye on them after 20 minutes—I’ve had my fair share of over-baked crusts, and that’s never as satisfying as the perfect bake I aim for. Once done, remove from the oven and let cool slightly before serving.