All-American Apple Turnovers

Title:
All-American Apple Turnovers

Yield:
10 Servings

Categories:
Pies,
Desserts,
Apples




Ingredients:





     2 tb Unsalted butter


     3 lg Apples (ab. 1-1//2 lbs);


          -peeled,cored & cut in 1/4"


          -dice ( 3cups)


   1/2 c  Apple cider or unsweetened


          -apple juice


     2 tb Sugar


     2 ts Fresh lemon juice


     1 pn Salt


   1/4 c  Unsweetened apple butter


     2 tb Dried currants (optional)


     1 ts Lemon zest; finely grated


   1/4 ts Cinnamon (optional)


     1 pn Ground cloves;(optional)


     1 pn Ground allspice;(optional)






 (Use favorite pastry) These turnovers are best with at least two varieties


 of firm cooking apples, such as Granny Smith, Jonathan, Winesap & Golden


 Delicious, for differences in texture and acidity. Sweet spices optional.


  1. Melt butter in a lg nonreactive skillet over mod. high heat. Add 2 c of


 diced apples & cook, stirring frequently, 'til they begin to color, ab.5


 min. Stir in cider, sugar, lemon ju & salt; reduce heat to mod. & cook 'til


 the liquid is reduced & the apples appear almost dry but still retain their


 shape, about 5 min. longer. Remove skillet from heat & stir in apple


 butter, currants, lemon zest,  cinnamon, cloves & allspice, along w


 remaining 1 c  of raw chopped apple. Transfer apple mixture to a med. bowl


 & refrigerate, uncovered, till cooled completely.


  2. On a lightly floured work surface, roll out the pastry dough to an


 18x20" rectangle, 1/16th inch thick. Using a 6" plate or bowl as a guide,


 cut out eight, 6"rounds as close together as possible. Gather and reroll


 the dough scraps, then cut out 2 additional rounds. 3. Spoon the cooled


 apple filling on the lower


 


 half of each of the rounds. Lightly moisten the edges of the rounds with


 water and fold the dough over the filling to form semicircular turnovers.


 Press down on the edges to seal, first with your fingers, then with the


 tines of a fork. Using back of a small knife, press into sealed edges at


 1/2-inch intervals to create a scalloped effect. Transfer turnovers to a


 heavy baking sheet & refrigerate at least 15 min. 4. Preheat oven to 425


 degrees. Brush turnovers w egg wash. Using a sharp knife, cut 2 small slits


 in top of each turnover to vent steam. 5. Bake turnovers in mid. of oven


 for 10 min. Move them to the upper rack & bake for 8-10 min.longer, or 'til


 pastry is a deep golden brown and filling begins to bubble. Let cool on


 rack. Makes 10.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini