3 cups all purpose flour
2 tablespoons sugar
1-3/4 teaspoons salt
1 cup + 2 tablespoons chilled unsalted butter — cut into cubes
8 tablespoons ice water
1-1/2 teaspoons apple cider vinegar
Blend flour, sugar and salt in processor. Add butter, using on/off turns; process until coarse meal forms. Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough onto work surface and flatten into disk. Chill at least 1 hour. Roll the pastry into a rectangle, 12 by 12 inches. Cut into 4 (6-inch squares) with pastry cutter or knife.
For the apples:
4 large apples, peeled and cored
4 tablespoons brown sugar
2 teaspoons Mexican cinnamon
Preheat oven to 400 degrees.
Lightly grease a cake pan.
Place apple on each square. Spoon 1 tablespoon brown sugar and 1 teaspoon cinnamon into the center of each apple. Moisten corners, pinching edges of pastry to seal. Brush with slightly beaten egg and sprinkle with additional sugar. Bake 30 minutes or until crust is golden and apples are tender.