Apple Hand Pies

Combine the flour, baking powder, and 1/2 teaspoon of salt in a food processor. Pulse to combine. Add the butter and pulse until it forms pea-size pieces. With the processor running, pour the buttermilk in through the feed tube. Continue to run the processor just until a dough forms. Transfer the dough to a generously floured counter. Roll the dough into a 10- by 8-inch rectangle. Fold the rectangle into thirds, then roll out again into a 10- by 8-inch rectangle. Fold into thirds, wrap in plastic wrap and refrigerate for 30 minutes.

Combine the apples, sugar, lemon zest, cinnamon, nutmeg, and a pinch of salt in a skillet. Stir to combine. Place over medium heat and cook, stirring, until the sugar has melted, 3 to 5 minutes. Transfer to a bowl and let cool.

In a small bowl, whisk together the egg and water until well combined.

Line a sheet pan with parchment paper.

Unfold the pie dough onto a floured surface. Roll into a 14- by 14-inch square. Use a 3-inch round cutter to cut into 20 rounds, re-rolling the scraps as needed. Place 10 rounds on the prepared pan. Place about 1/2 tablespoon of the apple pie filling into the center of one round of dough. Brush egg wash around the edges of the dough. Top with a second round of dough and crimp the edges with a fork to seal them. Brush the top with egg wash. Repeat with the remaining dough rounds and filling. Sprinkle the pies with coarse sugar.

Transfer to the oven and bake until golden brown, about 20 minutes.

Let pies cool on a wire rack. Drizzle with caramel sauce and serve.