Flour your work area, such as a large cutting board or non-stick surface. Unwrap a chilled dough disc and place it right on the surface.
Rather than letting it come to room temperature, give it firm taps with a rolling pin across the surface until it gently compresses and flattens, rotating the disk and repeating so that it continues to flatten.
Add flour and flip the dough over as needed, rolling it flat in alternating directions so it spreads uniformly. When it’s pliable and reduced to about ⅛ in thick (4mm), trim a 6” circle (152mm) of dough.
Keep your chilled apple filling nearby. Brush heavy cream around the edges of the dough disc, because we’ll eventually press it closed and seal it for baking.
Spoon 2-3 tablespoons (40g) of the filling into the center of the hand pie. Fold the dough over the filling and gently press out any air gaps.
I like to crimp the edges of the dough in a wavy pattern using my fingers for texture, but you could use a fork and press indentations around the edge for a combed appearance as well.
Using a sharp knife or the edge of a metal spatula, cut 3 vents in the top of the pie in a semicircle. This will let the filling cook and vent without spilling out of the seam.
Now that the hand pie is formed, if you want it to maintain a pristine shape throughout the baking, you can chill it in the fridge for 6-8 hours before baking. If you’re not particular, you can skip this step.
