| No one right way to do this. Differences mostly in the dough. Filling
is your standard apples-sugar-cinammon-lemon juice-cornstarch, or some
such, just like apple pie.
For dough you can use a standard pie dough recipe: unbleached
flour-margarine-Crisco, or similar.
You can also use more of a cookie dough.
I'd probably use pie dough with some added richness such as an egg and
maybe some sugar (add extra flour to absorb the egg). I've seen pastry
recipes called Merb Teig (sp?) for rich dough. I'd glaze the top
before baking with beaten egg.
Just be careful to seal them up well. Maybe use a cornstarch-water
glue. Cut a slit on top for steam to escape. Once that sugary filling
leaks and scorches on your pan, it's really hard to get off. (I hate
scrubbing baking pans.) Maybe bake them on aluminum foil so you can
discard it and move along to the best part - eating.
|
| You can also use Pepperidge Farm puff pastry sheets (sold in the freezer
section of most markets) to make the traditional pastry turnovers. Just
defrost the sheets as package directs, cut into squares approx. 3" on each
side. Place a big tablespoon or two of apple pie filling (recipe follows)
in the center of each square, fold into triangles and seal the points with
a dab of water. Place on a greased cookie sheet and bake until puffy and
browned. It takes time to make nice pie crusts, so sometimes I use the
regular frozen pastry for my pies, and that pastry also makes good fruit
turnovers. Simply cut into shape and fill, seal the edges with water, and
crimp with a fork to seal.
APPLE TURNOVER FILLING
The basic difference in the recipe is that the apple is cut into
a chunk rather than nice wedges as for most apple pies.
4 cups chopped apple (kinds of apples that work well are Granny
Smith or other tart "pie" apple - I also use
winesap when I can get them, mixed 1:1 with
grannys)
3/4 cup granulated sugar (more or less depending on your tastes
and apple sweetness)
1/2 teaspoon salt (optional)
~2 tablespoons quick cooking tapioca (this will thicken the
apple filling while leaving it "clear") - check
the back of the box for exact measurments on this
stuff, and then add 1/2 again as much as recommended
for apple pie...you want your filling for turnovers
to be "thicker" than for pie.
2 tablespoons apple pie spice (yep, you can buy this already
mixed up)
or
2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon
each ground nutmeg, clove, 1 teaspoon gound allspice...give or
take what you like best in the sweet spices.
toss apples with dry ingredients, mixing well. Let set for
approx. 10 minutes. Use as filling in turnovers.
|