CRUST: In a food processor, add flour, sugar and salt and pulse to combine. Add butter, cut into 1 inch pieces, and pulse until it looks like coarse meal with no large chunks remaining. Add vinegar and water and pulse until the dough starts to come together. Place on floured surface and knead until all flour is incorporated, it won’t be smooth. Divide in half and pat into two flat disks about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.

FILLING: Peel and core apples and cut into small pieces. Cook butter in a large skillet over medium heat until it just starts to brown. Add apples, salt, and brown and white sugar. Stir to combine and then let cook over medium heat. Stirring only occasionally so they do not get mushy.

When the apples have softened, about 15 minutes, add cinnamon, nutmeg and apple brandy. Once combined, add cornstarch and cook for about 2 minutes until it is slightly thickened. Remove from heat and let cool.

Preheat oven to 375º. Line 2 baking sheets with parchment paper.

Roll both discs of dough onto a lightly floured surface to ⅛ inch thick. Place on the prepared pans and refrigerate for 10 minutes.

Beat egg with 1 teaspoon of water.

Cut dough into 16 circles using a 4 ½ inch biscuit cutter or use a paring knife and cut around a cup that is the size you prefer. Divide the apple mixture among the 8 circles. Brush the edges with the egg wash and top with a circle of dough. Press together with the tines of a fork. Brush the top with the egg wash and then sprinkle with Demarara sugar.

Cut slits in the top to let the steam escape. Decorate with cut out apples shapes.

Bake for 25-30 minutes until golden brown. Let cool slightly before eating.