Sounds delicious, Nancy! I would recommend dicing them on the finer side so they only minimally interrupt the dough from forming. Any inclusion you add to a dough will reduce the overall rise of the dough so you would want to temper your expectations. Apples hold their moisture well so you don't need to make any adjustments to the recipe. Simply fold in the diced apples in during the second set of folds. Happy baking! 

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