Apple Turnovers (8-10 Turnovers)
– 2 Apples
– 1/4 Cup Sugar
– tsp. Brown Sugar
– 1/8 tsp. Cinnamon
– Dash Nutmeg
– Tbsp. Lemon Juice
– 2 Tbsp. Flour
One 9-inch crust (Double this to make two, or use two 9″ store-bought crusts)
– 1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
– 1/2 teaspoon salt
– 1/2 teaspoon sugar
– 1/2 cup (1 stick) cold unsalted butter, cut into pieces
– 2 to 4 tablespoons ice water
- In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don’t overmix.
- Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
Preheat oven to 375
1. Peel and dice apples, place in large bowl. Mix in both sugars, cinnamon, nutmeg. Add lemon juice, then flour.
2. Take small handful of dough, roll out on floured surface to about 4×5″ oval.
3. Place a spoonful of apple mixture in middle of one half of rolled-out dough. Fold other half of dough over apple mixture.
4. Either seal edges by pressing with a fork, or rolling bottom edge over top edge and pinching to make small crimps.
5. With paring knife, make three small slits on top of turnover.*Beat one egg and brush tops (optional)
6. Place onto baking sheet lined with parchment paper. Bake for 20-25, until edges start to brown.