Apple Hand Pies

Combine diced apples, lemon zest, brown sugar, cinnamon, nutmeg and a pinch of salt in a skillet. Stir to combine. Saute for 3-5 minutes until sugar melts .

Place all flour, baking powder, salt, butter, and buttermilk in a food processor and pulse just until they combine to form a dough. Place the dough on a generously floured surface. 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.

Lightly beat an egg then add 1 tablespoon of water and beat to combine.

Unfold the pie dough onto a floured surface. Roll into a 14×14-inch square. Use a 3-inch round cutter to cut into 20 rounds, re-rolling the scraps as needed. Place 10 rounds on a baking sheet lined with parchment paper. Place half a heaping tablespoonful of the apple pie filling into the center of one round. Brush egg wash around the edges of the round. Top with 1 round then press and crimp the edges with a fork to seal them. Brush the top with egg wash. Repeat process with all the rounds then sprinkle with coarse sugar.

Transfer pies to Oven and bake until golden brown on top. About 20 minutes.

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