Buttery Apple Pie Turnovers

Instructions

1. 1

   In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle with cider vinegar and gradually add milk, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes.

2. 2

   Meanwhile, in a separate bowl, combine the brown sugar, flour, and cinnamon. Cut in 2 tablespoons of cold butter until mixture is crumbly. Melt the remaining 3 tablespoons of butter. Slice the peeled and cored apples into 1/2-inch rings.

3. 3

   Divide the chilled dough into 16 equal balls, about 1 1/2 inches each. Roll each ball into a 5-inch circle. Brush the dough circles with the melted butter.

4. 4

   Place one apple ring in the center of each dough circle. Top each apple ring with 2 teaspoons of the brown sugar mixture. Fold the edges of the dough over the apple, leaving the center uncovered, and crimp the edges to seal. Brush the dough with the remaining melted butter and sprinkle with sugar.

5. 5

   Arrange the filled turnovers on an ungreased baking sheet, spacing them about 1 inch apart. Bake at 375°F for 30-35 minutes, or until the pastry is golden brown and the apples are tender. Serve the warm turnovers immediately.