Preheat your oven to 350°
Use either 6" inch heart cookie cutters or 6" round biscuit cutters. For the hearts, you will be making a top and bottom crust. For the rounds, you can either make a top and bottom crust or fold one round crust in half, creating a half moon pie.
Sprinkle the chilled dough with arrowroot powder (so the dough doesn't stick to the paper) and roll between two pieces of parchment paper. Roll to 1/8 inch thickness.
Cut out your shapes and place on a parchment lined baking sheet
Each 6" hand pie will take about 1/2 cup of filling. Spread the filling over the bottom crust, leaving about 1/2" around the edges so that your top and bottom crust will stick together.
Place a top crust over the filling and using your finger or the tines of a fork, crimp the edges all the way around your pie.
In a small bowl, beat one egg using a fork. Using a pastry brush, brush the tops of the pies with the egg wash. This will create a beautiful golden brown crust once baked.
Before you bake them, sprinkle your hand pies with Maldon coarse sea salt.
Bake at 350 for 18-20 minuntes until the pies are a light golden brown.
If you will be wrapping them to take with you, allow them to cool completely before wrapping. If you will be eating them right away, enjoy them warm!