Combine the flour, sugar and salt in a standing electric mixer fitted with the paddle attachment. Add the butter and shortening and mix slowly, until just incorporated. Add the vinegar and water, little by little, and mix until dough just comes together. Gather dough into a smooth disk and wrap in plastic wrap. Refrigerate for at least 1 hour before rolling out as desired.
Combine the diced apples and lemon juice together in a mixing bowl. Toss to mix well.
Combine the water, sugar, cornstarch, cinnamon, salt and nutmeg in a medium saucepan over medium-high heat and cook, stirring frequently, until mixture comes to a boil. Continue to cook at a constant boil for 2 minutes. Add the apples, return to a low simmer, and continue to cook at a simmer until apples are soft and sauce is thickened, about 8 minutes. Remove from the heat and set aside to cool. Chill thoroughly before filling pies.
On a lightly floured surface, roll the Pie Dough for Handpies out to a thickness of between 1/8 and 1/4-inch. Using a small plate as a guide, cut out 6 (6-inch) rounds of dough. Place 1/4 cup of the Apple Pie Filling in the center of 1 side of each round of dough. Brush the edges of the dough lightly with water, then fold the dough over the filling so that the edges meet, and press lightly with the tines of a fork to seal the edges. Place the formed handpies onto a parchment lined baking sheet and refrigerate for at least 15 minutes.
Bake on parchment-lined baking sheet in a preheated 400 degree F oven until golden brown, 20 to 22 minutes. When the pies have cooled slightly, drizzle with Royal Icing (powdered sugar and milk mixed)
Originally Submitted
2/1/2010
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