Combine the flour and cold, cubed butter in a mixing bowl. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces. Add ice water gradually, mixing until the dough begins to come together. Form into a flat disc, wrap in plastic, and refrigerate for 30 minutes.
2 cups all-purpose flour, 1/2 cup unsalted butter, 1/4 cup ice water
Preheat the oven to 375°F (190°C). Peel, core, and slice the apples into thin wedges. Toss the sliced apples with lemon juice, sugar, and cinnamon until evenly coated. Spread the filling aside.
3 large apples, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1 tablespoon lemon juice
Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Cut out circles using a large cutter or bowl, approximately 4-6 inches in diameter. Place a spoonful of apple filling onto the center of each pastry circle.
2 cups all-purpose flour
Fold each pastry circle in half over the filling to create a semi-circle, then crimp the edges with your fingers or a fork to seal tightly. Transfer the assembled pies to a baking sheet lined with parchment paper.
Bake in the preheated oven for about 30 minutes, or until the pies are golden brown and flaky. Once baked, remove from the oven and allow to cool slightly on a wire rack. Serve warm or at room temperature.
