• Begin by gathering all the ingredients needed for both the pastry and filling.

For Pastry Dough:

• In a food processor, mix the flour, salt, and granulated sugar. Pulse briefly, then incorporate one stick of diced butter, followed by the other cold butter pieces until you achieve a crumb-like texture.
• Carefully add the apple cider vinegar and ice-cold water, pulsing just until the mixture starts to combine. Form the dough into a disk, wrap it, and refrigerate for at least an hour.

For Apple Filling:

• In a medium skillet over medium heat, melt the butter. Add the diced apples and sauté for a couple of minutes until they are slightly tender.
• Stir in the brown sugar, cinnamon, nutmeg, allspice, and cloves, then continue to sauté for an additional 3 to 5 minutes until the apples soften and the sauce thickens.

Assembling and Baking:

• Roll out half of the chilled dough on a floured surface to create a large rectangle. Cut this into approximately 10 rectangles, each about 3 x 4 inches.
• Place a spoonful of the apple filling on one half of each rectangle, ensuring to leave a border around the edge.
• Cover the filling with another rectangle of dough, sealing the edges by pressing down with a fork. Cut small slits on top to allow steam to escape.
• Arrange the pies on a parchment-lined baking sheet and place them in the freezer for around 15 minutes while you preheat the oven to 425°F.
• After freezing, brush the tops with the egg wash and sprinkle with turbinado sugar if desired. Bake for 10 minutes at 425°F, then reduce the temperature to 350°F and continue baking for another 12-15 minutes until golden brown.
• Once baked, allow the hand pies to cool on a rack. Optionally, whisk together the powdered sugar, maple syrup, and softened butter to create a drizzle for serving. Enjoy with a warm beverage for a delightful experience!