All-american apple turnovers

 
                        ALL-AMERICAN APPLE TURNOVERS
 
 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.
  
 
 
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