Instructions

1. Prepare the dough by pulsing the flour, coconut sugar, and salt in a blender or food processor. Add the cold, cubed butter and pulse. Add 2 Tbsp of ice cold water and blend. Continue adding 1 Tbsp of ice cold water until the dough comes together - you'll know it's ready when you pinch some between your fingers and it sticks together; small chunks of butter are desired!
2. Dump the dough onto a piece of plastic wrap and shape into a ball. Flatten to a disc shape and wrap securely in the plastic. Refrigerate the dough while you make the filling, or for at least 30 minutes prior to rolling out.
3. Peel, core, and dice your apples. Add them to a medium bowl and toss with the remaining filling ingredients - cinnamon, cardamom, ginger, cloves, black pepper, vanilla, coconut sugar, and lemon juice.
4. Heat the apple mixture in a pan over medium-low heat until the apples are almost totally soft. Make sure the apple mixture doesn't get too dry - you can add a bit of water to the pan if needed.
5. Preheat your oven to 350°F and line a baking sheet with parchment paper. Prepare the egg wash by whisking the egg in a small bowl.
6. Cut the chilled dough into 6 equal pieces (use a kitchen scale for accuracy if you wish). Quickly shape each into a ball - handling it for too long will soften it up again. Flour a large work surface and begin rolling out the small dough balls, one at a time, to about 1/8" thick. Brush egg around the edge of the dough and spoon about 1/4 cup of the apple filing into the middle. Fold the circle together, creating the hand pie shape. Press the edge together with your fingers and roll the edge inward (or crimp edge with a fork). Transfer the pie to your prepared baking sheet. Repeat until all 6 hand pies are assembled.
7. For golden-colored pies, brush the tops of each with the egg wash (I didn't do this). Cut three small vents into the top of each pie. Bake at 350°F for 15 minutes or until the filling is bubbling. If you skipped the egg wash your pies will be very light in color.
8. While the pies are cooling, make the glaze. In a small sauce pan, add the powdered sugar, vanilla, cardamom, and 1/2 Tbsp of plant-based milk. Stir until combined, cooking on low heat. Add more milk until the glaze is thin enough to pour over your hand pies. Once the glaze is warm to the touch, generously and quickly pour the glaze over each pie - the glaze will set very quickly!
9. Allow pies to cool or enjoy right away with a fork! Store any leftovers in an airtight container at room temperature.