Make the crust: Mix flour, sugar, and salt in a bowl. Add vegetable shortening and rub with fingertips until the mixture resembles coarse breadcrumbs.
2
Add cold water and gently stir until a shaggy dough forms. Avoid overworking the dough.
3
Place the dough in the refrigerator to chill for 30 minutes.
4
Make the filling: Melt butter in a pot and add the cubed apples, brown sugar, cinnamon powder, salt, and cornstarch. Mix well.
5
Add water and vanilla, then cook until the apples soften and the filling thickens.
6
Remove the filling and let it cool to room temperature.
7
Remove the chilled dough and roll it out to 1/4-inch thickness. Cut out circles using a glass or cookie cutter.
8
Place a spoonful of apple filling on one half of each circle. Moisten the edges, fold over to form a half-moon, and press the edges with a fork to seal.
9
Brush the pies with the eggwash.
10
Mix sugar and cinnamon powder together and sprinkle over the pies.
11
Bake in a preheated 375°F (190°C) oven for 15–18 minutes until golden brown.
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