| APPLE TURNOVERS |
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Makes 12 TurnoversFilling 1-3/4 cups chopped, peeled tart cooking apples, (about 2/3 pound or 2 medium) 1/3 cup water 1/3 cup firmly packed brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon all-purpose flour 1 teaspoon granulated sugar 1 tablespoon butter or margarine Pastry 9-inch Classic CRISCO Double Crust Glaze 1/2 cup confectioners sugar 1 tablespoon milk 1/4 teaspoon vanilla For filling, combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes. Stir frequently. Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil. Boil 1 minute. Stir in butter. For pastry, heat oven to 425ºF. Prepare dough (see Classic Crisco Crust recipe) and divide in half. Roll each half to 1/16-inch thickness. Use lid from 3-pound Crisco can as pattern. Cut six 5-1/4-inch circles from each half. (Reroll as necessary.) Place about 1 tablespoon apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on ungreased baking sheet. Prick tops with fork. Bake at 425ºF for 20 minutes or until golden brown. Cool 10 minutes on wire rack. For glaze, combine confectioners' sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool. Note: Any canned fruit pie filling can be substituted for fresh apple filling. |
