• Prepare the crust. It will required 2 hours of chilling time.
• Mix together the flour, salt, and sugar in a bowl or in the bowl of a food processor.
• Cube the butter. I do this one stick at a time so that the other one can stay in the fridge. Once one is cut, put it back in the fridge while you do the other.
• Cut the butter into the flour mix. You can do this by pulsing with the food processor or by using two forks or a pastry cutter. Cut in the butter until you have pea sized chunks.
• Add the water and vinegar. Pulse until the dough starts to come together.
• Turn the dough out onto a lightly floured surface.
• Mix the dough together until you it sticks. I use a bench scraper to avoid touching it with my hands and messing with the butter.
• Cut the dough into two equal pieces and wrap in plastic wrap.
• Put the dough in the fridge and let chill for at least two hours.

Apple Filling

• Peel and core the apples.
• Chop the apple into quarter inch pieces.
  
• Put the apples into a mixing bowl and add the brown sugar, flour, and spices. Stir.
  
• Melt the 2 tablespoons of butter in a deep sauté pan over medium heat.
• Add the apples and cook over medium high heat for about five minutes. You don't want to overcook the apples and make them mushy.
  
• Set the apples aside.
• While the apple cool a bit, take the dough out of the fridge. You may need to let it sit a few minutes until it can be rolled out.
• Preheat the oven to 350 degrees.
• Line two baking sheets with parchment paper.
• Lightly flour the counter and a rolling pin.
• Roll out the dough, one disc at a time, to about 1/8 to 1/4 inch thickness.
  
• Cut the dough with a large cookie cutter - a circle or apple shape work well. You can also trace around the top of a large glass or mug.
  
• If your dough gets too gummy from handling, put it back in the fridge for a few minutes.
• Beat an egg in a cup and add one tablespoon of water.
• Mix up the sugar and the cinnamon in a large bowl.

Assemble the Pies

• Place one cut out on the prepared baking tray.
• Fill with some of the filling (I used about 1 tablespoon), leaving about 1/4 free all around the edges.
  
• Brush egg wash on the edges.
• Place the top on the pie and press down with a fork.
  
• Using a sharp knife, cut a slit in the top.
• Brush the top with egg wash.
• Sprinkle with the cinnamon sugar.
• Repeat until you use all of the dough. You may have some filling leftover.
• Bake until golden, about 30 minutes.