1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour and salt. Add the diced butter and mix with your fingers until the mixture resembles coarse crumbs.
3. Drizzle ice water into the flour mixture, one tablespoon at a time, mixing gently until the dough holds together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Meanwhile, in another bowl, mix the diced apples, sugar, lemon juice, cinnamon, and nutmeg.
6. Once the dough is chilled, roll it out on a floured surface to about 1/8 inch thickness. Cut into 4-inch circles using a cookie cutter or a glass.
7. Place a spoonful of the apple mixture onto each dough circle. Fold the dough over and seal the edges with a fork.
8. Place the pies on the prepared baking sheet. Brush the tops with the beaten egg.
9. Bake for 20-25 minutes or until golden brown. Let them cool slightly before serving.

Here’s a little tip from my kitchen: If you’re feeling a bit stressed about sealing those edges, don’t sweat it. The real beauty of homemade is in those perfectly imperfect edges.