Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Desserts
Apples
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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.
