Mix together the dry ingredients for the handheld pie crust and whisk well to ensure they're fully combined. You can also use a sifter.
Mix in the eggs, vanilla, sour cream and butter and mix with a hand mixer or stand mixer.
Once everything is combined and well and the dough has started to form, use your hands to work it into a ball. Cover the bowl and refrigerate for one hour.
While the dough is chilling, dice the apples and add them to a bowl with the lemon lime soda. Let soak for about 5 minutes.
Stain the apples from the soda and mix apple with sugar and cinnamon. Chill for 30 minutes.
Preheat oven to 425.
Once the dough is done chilling, roll it out on the counter to about 1/4 inch thick.Make sure your surface and rolling pin are well floured. The dough will still be sticky. Continuously flour as needed.
Using a wide-mouth coffee cup or large biscuit cutter, cut 6 circles from the dough.
Add a spoonful or two of apple to the center of the circles. Add a few cubes of caramels to each center too.
Roll out the dough again and cut 6 more circles from it.
Stretch the circles of dough so they fit over the apples and then seal that piece to the bottom piece of dough by crimping with a fork. If the pieces are not sealing, you can use little water on your finger to help. Then crimp with a fork.
Vent the top of the hand pies and then brush each top with egg wash. Top with an additional sprinkle of cinnamon and sugar.
Bake in the oven for 15 minutes. Let rest 10 minutes before serving.
Repeat process if you have additional dough.