Whisk together the flour, salt, and baking powder in a large bowl.

Add the cubed margarine to the bowl and, using your fingers, work the margarine into the flour until the mixture is the consistency of wet sand.

Stir in the sour cream, and then turn out the dough onto a well-floured surface.

Knead the dough a few times until it comes together, adding more flour, one teaspoon at a time, if the dough is too sticky to handle. Roll the dough into a rectangle and dust both sides with flour before folding into thirds, similar to folding a letter. Rotate and repeat. Wrap in plastic wrap and refrigerate the dough for at least 30 minutes while you prepare the filling.

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

Preheat the oven to 425 degrees Fahrenheit.

Remove dough from the refrigerator and roll it out on a well-floured surface.

Using an apple-shaped cookie cutter, cut out as many apple shapes as possible. You can re-roll and cut out more until the dough is finished. Remember you need an even number of apples.

Place dough apples on a silpat or Gefen Parchment-lined cookie sheets. Spoon a small portion of apple filling into the center of each apple shaped dough. Be sure to leave a border around the filling. Optionally, top the apple filling with caramel chips and a sprinkle of Maldon sea salt.

Place a second apple shaped dough on top and, using a fork, crimp the ages together to seal each pie.

Brush each pie with egg wash and, using a sharp knife, cut two or three vents on top of each pie. Optionally, sprinkle the top with clear crystal sugar.

Bake the pies for about 15 minutes or until golden brown.