2 c. flour
1/2 tsp. salt
1/2 c. butter
2 tbsp. vegetable oil
1 egg, beaten
3 tbsp. cold water
1/2 c. apple pie filling
1 tbsp. sugar
1 tsp. cinnamon

Stir together in a large bowl: flour and salt. Add butter to mixture. Work in butter until mixture is fine. Stir in with a fork: vegetable oil and an egg. Put into a small cup or dish: cold water (add water a tablespoon at a time to the flour mixture until dough is elastic but firm). Form dough into a ball. Lightly flour 2 sheets of wax paper the size of cookie sheets. Roll dough until it fits the size of the wax paper. Cover with the other sheet of wax paper. Refrigerate for 10 minutes.

Preheat oven to 425 degrees. Cover a cookie sheet with foil, shiny side down. Remove top sheet of wax paper from the dough. Cut dough into 24 squares. Dice large apple slice so all pieces will be uniform.

Place apple pie filling on 1/2 the squares of dough on the cookie sheet. Spread filling almost to the edges of the squares. Top with remaining squares of dough. Press edges with a fork to seal in filling. Sprinkle sugar-cinnamon mixture on top of pastries. Bake 10-15 minutes or until golden brown.