Pumpkin Hand Pies for 12 Servings, Flaky

Instructions:

1. In a large bowl, whisk together the flour, granulated sugar, and salt. Cut the cold cubed butter into the flour using a pastry cutter or food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
2. Mix the ice water and apple cider vinegar. Drizzle over the flour mixture 1 tablespoon at a time, tossing with a fork until the dough just starts to come together. Shape into two discs, wrap in plastic, and chill for at least 30 minutes.
3. Prepare the filling by whisking together the pumpkin purée, brown sugar, pumpkin pie spice, vanilla extract, cornstarch, and egg yolk until silky and uniform.
4. On a lightly floured surface, roll out the dough to 3mm thickness and cut into 12 rectangles or circles.
5. Place 1 tablespoon of filling on half the pieces, then top with remaining dough and crimp edges tightly with a fork.
6. Cut small vents in the top of each pie. Place on a parchment-lined baking sheet and chill for another 5 minutes to firm up the butter.
7. Preheat oven to 200°C. Brush the tops with egg wash (1 egg beaten with 15ml water) and sprinkle generously with turbinado sugar.
8. Bake for 20 minutes or until the edges are deep golden and the bottom is firm. Transfer to a wire rack to cool for 10 minutes before serving.