1. In a food processor, pulse the flour and salt until combined. Add the chilled butter and pulse until the mixture resembles coarse crumbs. Slowly add the ice water and pulse until the dough just begins to come together.

2. Turn the dough out onto a lightly floured surface and gather into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

3. In a medium bowl, mix the diced apples, granulated sugar, and cinnamon until well combined.

4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

5. Roll the chilled dough out to 1/8-inch thickness on a lightly floured surface. Use a 4-inch round cookie cutter to cut out circles from the dough.

6. Place a heaping tablespoon of the apple mixture onto the center of each dough circle. Brush the edges with the egg wash, then fold the dough over to create a half-moon shape. Crimp the edges with a fork to seal.

7. Transfer the hand pies to the prepared baking sheet. Brush the tops with the remaining egg wash.

8. Bake for 20-25 minutes, or until the crust is golden brown. Allow to cool for 5 minutes, then dust with powdered sugar before serving.