Apple turnovers with custard

 
                        Apple Turnovers with Custard
 
 Recipe By     : Sue Klapper
 Serving Size  : 8    Preparation Time :0:35
 Categories    : Apples
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***custard***
      1/3  cup           sugar
    2      tablespoons   cornstarch
    2      cups          milk
    3                    egg yolks -- slightly beaten
    1      tablespoon    vanilla extract
                         ***turnovers***
    4      medium        baking apples -- peeled, sliced
    1      tablespoon    lemon juice
    2      tablespoons   butter or margarine -- diced
      1/3  cup           sugar
      3/4  teaspoon      cinnamon
    1      tablespoon    cornstarch
                         pie crust  (9 inch) -- double crust
                         milk
 
 Combine sugar and cornstarch in a saucepan.  Stir in milk until smooth.  Cook
and stir over medium-high heat until thickened and bubbly.  Reduce heat; cook
and stir for 2 minutes.  Remove from heat; stir in 1 cup into yolks. Return all
to pan.  Bring to a gentle boil; cook and stir for 2 minutes.  Remove from
heat; stir in vanilla.	Cool slightly.	Cover surface of custard with waxed
paper; chill.
   Plac apples in a bowl; sprinkle with lemon juice.  Add butter.  Combine
 sugar, cinnamon and cornstarch; mix with apples and set aside.  Divide pastry
 into 8 portions; roll each into a 5 inch square.  Spoon filling off-center on
 each.	Brush edges with milk.	Fold over to form a triangle;
 seal.  Crimp with tines of fork.  Make steam vents in top. Place on greased
baking sheets.	Chill 15 minutes.  Brush with milk.  Bake at 400 for 35
minutes.  Serve warm with custard.  Source:  Taste of Home Magazine.
 
 
 
 
 
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