Begin by gathering all your ingredients.

In a mixing bowl, combine the flour, salt, and sugar. Use a pastry cutter or your hands to cut in the chilled butter until the mixture resembles coarse crumbs.

Gradually stir in the ice water, one tablespoon at a time, until the mixture forms a ball. Wrap it in plastic wrap and refrigerate it for at least 4 hours or overnight.

In a separate bowl, combine the diced apples, sugar, cinnamon, and lemon juice. Toss until well coated.

Once your dough has chilled, roll it out to about 1/8 inch thick. Cut circles using a round cookie cutter or glass.

Place a tablespoon of the apple filling onto one half of each dough circle and fold over to create a semi-circle. Pinch the edges to seal and crimp with a fork.

Preheat your oven to 375°F (190°C). Beat the egg and brush the top of each pie for a golden finish.

Arrange the pies on a baking sheet lined with parchment paper and bake for 20-25 minutes or until golden brown.

Let the pies cool on a wire rack and prepare your glaze by mixing powdered sugar with milk until desired consistency.

Drizzle the glaze over the cooled pies and let it set before serving.