Add 8 ounces of the flour, the sugar and all of the cashew butter in a food processor.

Pulse for 1-2 minutes until dough collects in uneven clumps and there is no uncoated flour.

Add remaining flour and pulse for about 15 pulses until mixture appears homogeneous.

Pour mixture into large bowl.

Sprinkle water over mixture. With rubber spatula press down on dough until dough comes together.

Divide dough in half.

Form each half into a 2 inch high disk.

Wrap each in plastic wrap and refrigerate for at least 3-4 hours.

While dough is chilling, peel and dice apples.

Pour apples into a cast iron pan and sprinkle with the orange juice.

Mix to coat.

Add the cranberries and cook over medium heat for about 5-6 minutes to allow apples to soften.

While the apples cook, make a slurry by whisking the cornstarch and maple syrup together in a small bowl.

Add to the softened apple mixture and continue to cook on ow for about 10 minutes.

Allow to cool.

Preheat oven to 425 F.

Line rimmed baking sheet with parchment paper.

Remove one dough disk from the refrigerator.

Place on a well-floured surface and roll to just under 1/4 inch thickness.

Cut out 2 1/2" inch (or so) circles and and place on prepared baking sheet.

Place about 2 tablespoons pie filling in the center of each circle.

Remove second dough disk from refridgerator and roll out.

Cut out another set of dough circles.

Wet the edges of one of the filled crusts on the baking sheet with your finger dipped in water or non-dairy milk.

Place a dough circle over this one and press the edges together.

Crimp edges with a fork.

Repeat with remaining dough.

Cut 3 slits on the top of each hand pie.

Brush tops of each with non-dairy milk.

Bake for 20 minutes until golden.

While pies bake, prepare glaze by mixing the confectioners sugar with the non-dairy milk in a small bowl.

Remove pies from oven and cool on rack.

While cooling, brush with glaze.