Place flour, salt, butter and shortening into a food processor. Pulse a few times. 

While the food processor is running, pour in the ice water. Pulse a couple of times until the mixture resembles wet sand. 

Pour the dough mixture onto a large sheet of parchment paper and press into a ball. Divide in half, wrap in plastic, and refrigerate for a minimum of 30 minutes. 

Place all ingredients into a medium sauté pan, sauté on medium heat for 10-12 minutes stirring frequently until apples are fork-tender and the juices are thickened. Cool completely before making hand pies. 

Prep tips: Get everything ready before you start assembling: cooled apple filling, caramel sauce, egg wash, sanding sugar and a fork to crimp the edges. Line a cookie sheet with parchment paper. 

Once chilled, roll one dough ball into a circle about ⅛-inch thick. 

Use a 4 inch biscuit cutter to cut out dough rounds. You will need two rounds per hand pie. Reshape and roll out the dough as needed until it’s all used. 

Put 1 ½ tablespoon apple filling in the center of the bottom crust rounds, leaving a ¼-inch border around the outer edge. 

Top with 1 tablespoon caramel sauce. 

With a pastry brush or your finger, spread a thin layer of egg wash around the outer edge of the bottom crust. 

Gently place the top crust on top of the apple filling. You may have to stretch a little to make the edges meet. 

Use a fork to press around the outer edge of the pie dough and seal the edges closed. 

Using a sharp knife, pierce 4 slits on top of the crust for venting. 

Brush egg wash over the top crust and sprinkle with sugar crystals. 

Repeat with the second dough round that you have refrigerated. 

Refrigerate hand pies for 30 minutes.

While pies and chilling, preheat the oven to 400°F. Place a second empty baking sheet into the oven to get hot. 

Transfer the prepared hand pies, including the parchment paper, to the hot cookie sheet in the oven. This will allow the bottom crust to crisp up better 

Bake for 20 to 22 minutes or until pies are light golden brown and the crust is fully baked.