John Michael Lerma's easy recipe to use some of your freshly canned jams, jellies, and butters.

3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher or Hawaiian salt
½ cup cold butter flavored Crisco shortening, cut into small pieces
½ cup cold unsalted butter, cut into small pieces
½ cup cold water      
2 egg yolks and 2 teaspoons water for egg wash. 
3 cups of Apple Butter, Assorted Jam, or Jelly
Vanilla sugar, for sprinkling sweet pies
Cinnamon, for sprinkling sweet pies 

1. All ingredients should be cold.  Combine all the dry ingredients in a large mixing bowl.  Add shortening and butter.  Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. 
2. Drop by drop, add the cold water.  Mix in with the finger tips not hands as the palms will warm the dough.  Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. 
3. Divide dough into two pieces and place each in plastic wrap.  Fold over plastic wrap and press down to form a disk.  This will make rolling out easier after chilling.  Finish warping in plastic and place in the refrigerator for at least one hour.
4. Preheat oven to 350F degrees.  Lightly flour your work surface and roll out one half of the refrigerated dough to a thickness of 1/8 to ¼ inch.  With a 4 ½ to 5 inch baking ring or biscuit cutter, cut circles from rolled out dough.  Carefully left circles to a parchment or silpat lined baking pan.  Chill until ready to fill. 
5. Remove chilled dough on baking pan and spoon 2 tablespoons of filling in center of dough circle.  Spread evenly but leave ½-inch space from edge.  Brush edge with egg wash and fold in half so that the bottom and top edge come together evenly.  Press with finger tips to seal.  Crimp to create a decorative edge.  Continue until you finish off all remaining dough.   Return hand pies to refrigerator and chill until ready to bake for your guests. 
6. Remove chilled pies and brush with egg wash.  Sprinkle with sea salt (for savory pies) vanilla sugar and cinnamon (for sweet pies).  Bake for about 30 minutes or until crust turns golden.  Remove from oven and cook on a rack 15 minutes before servings.  Serves about 12.