In a large food processor combine the flour, sugar, and salt. Add the cold butter and shortening and pulse until you get a pea sized consistency in your dough. Drizzle in the water while the processor is turned on until the dough begins to clump together. You may not use all of the water. Turn dough out onto a floured surface and form into two discs.

You may need to add more water if the dough will not come together.

Wrap the discs in plastic wrap and refrigerate for at least 1 hour and up to 24 hours.

Preheat your oven to 425°F.

After you peel and dice the apples toss them with the lemon juice in a medium sized bowl. Add sugar, pecans, caramels, and brie and stir until combined. This is your filling.

When you are ready, roll dough out onto a well-floured surface to about 1/8 of an inch thick. With a large round cookie cutter (I used a drinking cup) cut dough rounds that are ~ 3 inches in diameter.

Place about 2 to 3 Tbsp. of filling into the middle of each dough round. Top filling with another dough round. Crimp dough edges with a fork or pinch together with your fingers. Place pies on a parchment lined cookie sheet about 1 inch apart. Pierce each pie with a knife to vent. Brush with beaten egg white. Bake at 425°F for 30 to 40 minutes, until golden brown. Let cool and then EAT!!! Recipe makes ~ 16 to 20 hand pies.

*Note: I purchased the pecans, already candied. But if you are more ambitious than me you can make you own. (I used Emerald brand pecan pie flavor)

Note: I stuck the brie in the freezer for 10 minutes before I chopped it (easier to chop). (I used President Brand)

*Note: For the caramels I used kitchen shears to cut each caramel into 6 pieces. (Used Werther’s Originals soft crème caramels).