Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies Apples
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Unsalted butter
3 lg Apples (1-1/2 lb) (3 c) --
-peeled, cored & diced 1/4"
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 2 varieties of firm cooking
apples, such as Granny Smith, Jonathan, Winesap & Golden Delicious,
for differences in texture and acidity. Sweet spices optional.
Melt butter in a large nonreactive skillet over medium-high heat.
Add 2 cups diced apples & cook, stirring frequently, until they
begin to color, about 5 minutes. Stir in cider, sugar, lemon juice
& salt; reduce heat to medium & cook until the liquid is reduced &
the apples appear almost dry but still retain their shape, about
5 minutes longer. Remove skillet from heat & stir in apple butter,
currants, lemon zest, cinnamon, cloves & allspice, along with
remaining 1 cup raw chopped apple. Transfer apple mixture to a
medium bowl & refrigerate, uncovered, until cooled completely.
On a lightly floured work surface, roll out the pastry dough to an
18x20" rectangle, 1/16" 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.
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" intervals to create a scalloped effect. Transfer
turnovers to a heavy baking sheet & refrigerate at least
15 minutes.
Preheat oven to 425°F. Brush turnovers with egg wash. Using a sharp
knife, cut 2 small slits in top of each turnover to vent steam.
Bake turnovers in middle of oven for 10 minutes. Move them to the
upper rack & bake for 8 to 10 minutes longer, or until pastry is a
deep golden brown and filling begins to bubble. Let cool on rack.
