Apple Cheddar Hand Pies

2 1/2 cups unbleached flour

3 Tbsp. sugar

1 tsp. salt

1 1/4 cups shredded sharp Cheddar cheese

2/3 cup butter, chilled and cut into tablespoon-size pieces

1 Tbsp. apple cider vinegar

1/2 cup ice water

1 lb. apples, peeled and chopped to 1/4-inch cubes

1/4 cup packed brown sugar

1/2 Tbsp. lemon zest

1 Tbsp. lemon juice

1 tsp. cinnamon or 1 tsp.  Pumpkin Pie spice mix

1 Tbsp. tapioca starch

1 Egg plus 1 Tbsp. water

Sparkling or Turbinado sugar (optional)

In the work bowl of the food processor pulse together flour, sugar and salt. Add butter and cheese and pulse until butter pieces are the size of peas. Add in 1 tablespoon apple cider vinegar and 1/2 cup ice water and pulse 1-2 times to mix. If pie dough seems too dry, add 1-2 tablespoons ice water. Do not overmix.

Divide dough in two, flatten into round disks and wrap in plastic. Refrigerate for at least 1 hour.

While dough is resting, peel, core, and chop apples into 1/4-inch cubes.Mix apples, brown sugar, lemon zest, lemon juice, cinnamon and tapioca starch to combine. Cover and let rest in refrigerator for remainder of hour or until ready to assemble.

Preheat oven to 375°F. Line rimmed baking sheet with parchment paper.  On a lightly floured surface roll out one disk of dough into about a 12-inch round. Using ring mold, cut out 18 rounds, re-rolling dough once if necessary.  Repeat with the second disk of dough.  Place 1 tablespoon apple filling in the middle of 18 rounds and cover with remaining rounds, crimping edges with the tines of a fork. Cut small slit or X on each to allow for steam.  Brush with egg wash and sprinkle with sugar. Repeat until all dough and filling has been used.  Bake for 23-25 minutes or until golden brown.