First, make the pie crust. Place the flour, sugar, and salt in the bowl of a food processor, fitted with the metal blade. Add the cubed cold butter and pulse a few times, until the butter is evenly mixed in and resembles peas. Slowly add the water and pulse until the dough becomes crumbly and starts to stick together. Remove the dough from the food processor and put onto a clean surface. Form the dough into a ball and cover with plastic wrap. Chill the dough for at least 2 hours in the refrigerator.
When ready to make the hand pies. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a medium bowl, combine apples, lemon juice, cinnamon, and sugar. Set aside.
On a generously floured surface, roll the dough out into a large circle about 1/4 inch thick. Use a round cutter to cut the dough into rounds. Re-roll the dough scraps and cut more circles.
Top half of the circles with about 1 tablespoon of apple mixture, using a slotted spoon. You want to make sure there isn't too much liquid or the pies will get messy. It is ok if a little filling seeps out during baking. Brush the edges lightly with the egg wash and top with the other half of the dough circles and gently press to seal. Use the back of a fork to press a decorative edge around the dough circles. Cut small slits into the top of each pie.
Lightly brush the tops of the pies with egg wash and sprinkle generously with turbinado sugar. Bake until pies are slightly golden and filling is starting to bubble through, about 18-20 minutes. Remove pies from oven and let cool for 10 minutes before serving. Serve warm.
Note-the pies are best the day they are made, but can be stored at room temperature for a few days. You can reheat them in the microwave for a few seconds.