Am I placing the peeled apples in the ice until I am ready to fill them and wrap with dough. Should the apple be patted dry first? How big is the roun

The recipe directs you to dip the apples in the ice water bath- not leave them floating in it. However, since the filling has to rest in the freezer for thirty minutes- I'd use that time to peel the apples and put them in the ice water bath/dip. You will still need to pat each one dry before you wrap it in dough, but at least they would be less water logged. As far as how big the wrapping dough round needs to be, that depends a bit on your apple size. It needs to be large enough to completely encase the apple. If you are not sure, use a piece of plastic or foil to wrap one of the larger apples, unwrap that and use it as your guide for rolling. Then you know it will fit.