Monday, October 10, 2011

Southern Style Apple Turnovers


12 (6x6) Turnovers
For the Buttery Pie Crust:

3  cups flour
½  cup solid vegetable shortening, I use Crisco
3/4   teaspoon salt
½  cup butter, softened
¾  cup cold water 

For the Filling: 
apple slices  to measure 6  cups

1  cup brown sugar
3  Tablespoons flour
3  teaspoons lemon juice
1 1/2  teaspoons allspice
1 1/2  teaspoons cinnamon

1.  In a medium bowl, cut together the flour, vegetable shortening, salt and butter, using a pastry blender.

2.  Using a fork, stir in the cold water and mix until thoroughly combined.
Cover bowl with plastic wrap and refrigerate for 1 hour.
3.  Preheat the oven to 400° and make the filling after the chill time.

4.  In a large bowl combine the apples, brown sugar, flour, lemon juice, allspice and cinnamon.  Set aside.

5.  Remove the pie crust dough from the refrigerator and divide it into 4 sections.  
6.  On a well floured surface, roll out each section of dough 
and cut into squares  (Use a ruler to be exact and cut the pie 
crust squares into 6x6 or 5x5 or 4x4 inch squares)   
7.  Divide the filling evenly among the number of squares that you have just cut.  
8.  Place the apple mixture onto one half of each of the squares. 
Fill generously. 
9.  Brush the edges of the dough with water. 
10.  Fold the squares in half to make a triangle or a rectangle.
11.  Press edges together to seal, using either the tines of a fork or your fingers. 
12.  Make sure they are  sealed well or all of the innards with fall out during baking time. 
13.  Place your turnovers onto parchment lined cookie sheets. 
14.  Bake in the oven at 400° for 35-45 minutes or until golden brown.
15.  Remove from oven and immediately sprinkle with a cinnamon/sugar mixture of 3  Tablespoons sugar and 1 1/2 teaspoons cinnamon.
16.  Allow turnovers to cool on the cookie sheet.

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