In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Mix on low for about 15 seconds to blend.

Add the cold butter all at once and beat on low until the mixture resembles coarse sand, with pea-sized pieces of butter intact.

While the mixer is on low, add 6 tablespoons of ice water. Beat this mixture for 2 to 3 minutes, or until the dough begins to clump around the paddle and the sides of the bowl.

If the dough seems too dry, add more ice water, one teaspoon at a time, until it achieves the right texture.

Carefully tip the dough onto a lightly floured counter using a spatula and knead it swiftly into a rough ball.

Divide the dough in half and form each portion into a rough ball. Wrap each half tightly in plastic wrap and flatten them into small discs.

Refrigerate for at least one hour, or overnight if possible.

In a stainless steel sauté pan, melt the butter over medium heat until it just begins to turn golden brown.

Add the diced apples and cook for about 2 minutes, stirring occasionally.

Pour in the bourbon whiskey and continue cooking for another minute, allowing the apples to absorb the flavor.

Add the vanilla, ground cinnamon, and brown sugar, tossing to combine.

Cook for an additional 5 to 7 minutes until the mixture reduces to a syrupy consistency, then allow it to cool to room temperature.

Preheat your oven to 400 degrees F and line a rimmed baking sheet with parchment paper.

Spread the blackberries evenly across the sheet and roast them in the oven for about 30 minutes.

Transfer them to a stainless steel pot, add the granulated sugar and vanilla extract, and simmer over medium heat for around 10 minutes, until the mixture thickens.

Let this filling cool to room temperature.

Remove the dough from the refrigerator and dust a clean work surface with flour.

Roll out the dough to about 1/8th inch thick.

Using a 4" pumpkin-shaped cookie cutter, cut out as many pieces as you can.

Arrange these pumpkin cutouts on a parchment-lined baking sheet and refrigerate for another 20 minutes.

Using a sharp knife, carefully cut out jack-o-lantern faces on half of the pumpkin cutouts.

Preheat your oven to 375 degrees F and prepare a new baking sheet lined with parchment paper.

In a small bowl, lightly beat an egg for the egg wash.

Place the pumpkin pieces without faces onto the prepared tray.

Spoon 1 1/2 tablespoons of either the apple or blackberry filling into the center of each cutout.

Brush the edges around the filling with the beaten egg.

Cover with a pumpkin cutout that has a face, lining up the edges carefully.

Using a fork, press down the edges to seal the filling inside.

Brush the tops with more egg wash, then sprinkle with turbinado sugar for a sweet crunch if desired.

Repeat with the remaining hand pies.

Bake for about 25 minutes until dark golden brown, then cool on a baking rack before serving.