Add flour, cinnamon and baking powder in a bowl and mix them together.
Add in your butter and use your hands to mix the butter in until everything is well blended.
Stir in sour cream.
Add more flour a tablespoon at a time until the mixture isn’t sticking to your hands.
Chill dough for one hour.
Add the lemon lime soda to a bowl and begin cutting your apples. You want them in small cubes so that they fit within the hand pies. Once cut let them soak in the lemon lime soda so they don’t brown.
Once they’ve all had a few minutes in the soda, drain the apples and pat them dry.
Add them to a bowl and add your cinnamon and sugar. Let this mixture sit for 30 minutes. You can chill it or you can cover it and let it sit at room temperature.
While apples are chilling, cut your caramels into cubes and set aside.
Preheat your oven to 425 degrees.
Remove dough from fridge and roll out with a rolling pin on wax or parchment paper. If the dough is sticky continue to dust it with flour so it’s workable.
Use a coffee cup to cut out circles for the hand pies. I liked a coffee cup versus a regular glass because it was a little larger. It would give me more room for stuffing and it feels like a more substantial portion.
Line a baking sheet with parchment paper and layout six circles of dough.
Add your apple mixture to each circle. About 1 tablespoon should fit.
Add in two or three caramel cubes to each circle and then cover with another dough circle.
Use a fork to crimp the sides together and vent the top of the hand pies.
Whisk egg and tablespoon of water and brush the top of each pie. Top with an additional sprinkle of cinnamon and sugar.
Bake for 15 minutes and then let them rest for 10 minutes before serving.