| CRISPY APPLE TURNOVERS |
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12 turnoversFilling: 1-3/4 cups pared chopped (about 1/2 inch cubes) tart cooking apples (about 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: 2 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon salt 3/4 cup CRISCO Shortening 5 tablespoons cold water Glaze: 1/2 cup confectioners sugar 1 tablespoon milk 1/4 teaspoon vanilla Heat oven to 425ºF. For filling, combine apples and water in small saucepan. Cook on high heat until mixture comes to boil. Stir frequently. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes. Stir frequently. Combine 1 tablespoon flour and 1 teaspoon granulated sugar. Stir into apple mixture. Bring to boil. Boil one minute. Stir in butter. For pastry, combine 2 cups flour, 2 tablespoons granulated sugar and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle 5 tablespoons water, one tablespoon at a time. Toss lightly with fork until dough forms ball. Flour rolling surface and pin lightly. Divide dough in half. Roll each half to 1/16 inch thickness. Use lid from 3 pound Crisco can as pattern. Cut 6 circles (5-1/4 inches) from each half. (Reroll as necessary.) Place about one tablespoon of apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on baking sheet. Prick tops with fork. Bake at 425ºF about 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. |
