For the crust: Sift together the flour, sugar and salt. Cut the cold butter into the flour mixture with your hands or a fork until pea-size coarse crumbs develop. Combine the cold water and apple cider vinegar, and add to the flour mixture, 1 tablespoon at a time, until the dough forms a ball. Wrap in plastic and refrigerate for 20 minutes.
Preheat the oven to 350 degrees F.
Roll the dough onto a floured surface until 1/4-inch thick. Cut the dough into 3- by 3 1/2-inch rectangles.
For the filling: Mix together the sugar, chiles, flour, cinnamon, ginger and apples in a bowl until well mixed. Place 1 teaspoon each into half of the rectangles. Top with the remaining pastry rectangles. Pinch the edges of each hand pie until sealed all the way around, and then seal the edges using a fork and create a nice border. Bake for 20 to 25 minutes. Let cool.
For the glaze: Whisk together the powdered sugar, cinnamon and 1 1/2 tablespoons water. Add more water if the glaze needs to be thinner, more powdered sugar if the glaze needs to be thicker. Apply on top of the pies.
Recipe courtesy of Sugar Bakeshop, 2012