Apple Pocket Pies

These are very cute but this is diffidently a "recipe made with love" meaning its time consuming and difficult. This recipe is perfect for your fall time feasts!
Dough:
2-1/2 C. all-purpose flour
1 tsp. salt
2 Tbs. sugar
16 Tbs. (2 sticks/250g) cold unsalted butter cut into 1/2" pieces
6 to 8 Tbs. ice water
In a bowl mix together flour, salt & sugar until combined. Cut in the butter with a pastry cutter until mixture resembles coarse meal. Add 6 Tbs. ice water. The dough should not be sticky. If it is crumbly, add more water, 1 tsp. at a time. Divide the dough in half, wrap with plastic wrap & press each into a disk. Refrigerate for at least 2 hours or up to overnight.
Filling:
5 Tart Peeled Apples
1 Cup Sugar
2 Tablespoons Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Tablespoon Cider Vinegar
1 Tablespoon Lemon Juice
Peel apples and cut into 1/2" cubes. Mix together sugar, flour, cinnamon, & salt. Add apple cubes and mix well so all the apples are coated with sugar mixture. Add vinegar and lemon juice, mix well.
Assembling pies:
Apple pocket pie mold (from Williams-Sonoma)
1 egg, lightly beaten with 1 tsp. water
Natural sugar crystals (to sprinkle on top of pies)
. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8" thick. Brush off the excess flour. Using the pocket pie mold, cut out 8 of each shape (16 total dough pieces). The cutout will serve as the steam vent in the top crust. Repeat with the remaining dough disk. Place a solid dought shape in the bottom half of the cutter and gently press the dought into the mold (you might have to stretch it a bit so it fits to the edge). Fill the center with 1 to 2 Tbs. pie filling and brush the edges of the dough with egg wash. Top with the dough piece with vent hole. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove from mold and place on a parchment-lined baking sheet. Repeat with remaining dough. Freeze pies for 20 to 30min. (I skiped the freezing step and mine turned out fine) Preheat oven to 400*. Brush the pies with the egg wash and sprinkle with sugar. Bake for 15 to 20 min. The crust should be golden brown and the filling is gently bubbling. Cool on a wire rack for 10 min. Yeild: 8 pocket pies.