Add half of the buttermilk to the mixture and begin to mix on low speed then gradually add the rest of the buttermilk. Stop mixing when the dough is rough and shaggy.
Transfer dough to a lightly floured surface then divide in half and shape into 2 discs. Wrap each in plastic wrap and refrigerate for at least one hour or up to 3 days.
Place apples, sugar, butter, lemon juice, cinnamon and nutmeg in a small pot. Cook on medium stirring occasionally until bubbling and apples are tender.
Roll out pie dough to 1/4 inch thick then cut out 3.5 inch circles. Place circles of dough onto a baking sheet then scoop 2 tbsp of apple filling in the center of each one.
Brush the edges of dough with an egg wash then place another dough circle on top. Crimp edges with a fork to seal and cut slits onto the tops of each hand pie. Bake until golden brown and enjoy!