Apple Hand Pies

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, powdered sugar, and 1/4 teaspoon salt in a food processor; pulse 2 times. Add butter; pulse 3 to 4 times or until mixture resembles coarse meal. Sprinkle ice water over mixture; process just until combined. Press dough gently into a 4-inch circle on plastic wrap; cover. Chill 30 minutes.

Combine apple, remaining 1/8 teaspoon salt, brown sugar, canola oil, and cinnamon in a saucepan. Cook over medium heat 8 minutes or until soft, stirring occasionally. Remove from pan; cool completely.

Preheat oven to 425°.

Divide dough into 8 equal pieces; roll into 5-inch circles on a lightly floured surface. Using a 1/2-inch cutter, cut out 5 shapes on one half of each dough circle; set cut dough aside. Spoon 2 tablespoons filling onto uncut half of dough circle. Fold cut side of dough over filling; crimp edges with a fork to seal. Place dough cutouts on top of each pie. Lightly brush tops of pies with egg white; sprinkle with granulated sugar. Place pies on a baking sheet lined with parchment paper. Bake at 425° for 20 minutes or until browned. Cool on a wire rack.