In a small bowl, add the egg and break it up with a fork. Add the vinegar and the cold water. Set it in the fridge or freezer for a moment.

In a bowl or your mixer, add the dry ingredients.

Then add the butter. Pulse in your mixer till it resembles small peas, or break up with a pastry cutter by hand.

Next add the liquid slowly and mix till just combined.

Pour out on to a surface and mould into a ball. Wrap it in plastic wrap and place in the fridge for at least 1/2 an hour. 1 hour is better.

THE FILLING

In a small bowl, combine the apples, lemon juice, cinnamon, sugar and flour, stirring until thoroughly mixed. Set aside.

TO ASSEMBLE

Preheat the oven to 425ºF.

Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a large round circle about 1/4 inch thick.

Using about a 3-inch circular cookie cutter, or a martini or margarita glass works good, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.

Place six of the dough circles on a parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.

Brush each pie with the egg wash, and then using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with coarse sugar.

Bake the pies for about 15 minutes, or until they're golden brown.

Remove the pies from the oven and allow them to rest for 10 minutes before serving.

Repeat the filling and baking process with the remaining dough circles.