From Salty Fig
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Serving suggestions
Whenever we make turnovers one of the problems is that the pie filling leaks out of the dough. In order remove this sugary syrup around the turnovers we tried roasting the apples before making the turnovers. It worked smashingly well. No more leaks and the turnovers were filled with a perfectly cooked apple filling. These turnovers freeze well. You can freeze them raw and bake them from a frozen state. Or you can cool them completely after baking them and then individually wrap them and freeze. Reheat them from frozen in a 350ºF convection oven for 10-15 minutes. Perfect for the holidays to have a freezer packed with homemade baked good ready to be served at a moment's notice.
Tags
Fall, Sweet, Bake, Dessert, apples, pies, hand pies, turnovers, snack, after school snack
Yield: 16
Ingredients for the filling:
8-10 Honeycrisp apples depending on the size, ideally medium large
2 Tablespoons butter, unsalted
3/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon salt, Kosher
Method for the filling:
Preheat oven to 350ºF convection or 375ºF bake
1. Peel the apples, core and slice super thin.
2. Combine the sugar and cinnamon in a medium bowl. Add the apples.
3. Melt the butter in a large sauté pan, add the apple mixture, toss well. Place in the sauté pan in the preheated oven and roast for 45 minutes.
4. Drain apples in a colander while they cool to room temperature. Save the juice and reduce to a thick syrup. Mix this syrup back into the apples.
Ingredients for the dough:
5 cups flour, all purpose
1 teaspoon salt, Kosher
1 cup butter, unsalted, cut in 1/4-inch cubes
1 cup Crisco, cut in 1/4-inch cubes
3/4 - 1 cup ice water, depending on the humidity in your kitchen
Method for the dough:
1. Place the flour and salt in a food processor with the dough blade. Mix to combine. Add the butter and Crisco pieces to the flour mixture. Pulse until the fat is incorporated into the flour in pea size pieces.
2. Add the water and pulse until just combined into a dough.
3. Divide the dough in two halves and press each into a circle. Wrap in plastic wrap and refrigerate for at least 1 hr.
Ingredients for turnover assembly:
1 egg
1 Tablespoon water
flour, all-purpose
sugar
Turnover Assembly Method:
1. Combine egg and water for an egg wash.
2. Remove pie dough from refrigerator. Unwrap a piece of dough, dust it with flour and place on a lightly floured counter top. Using a heavy rolling pin, roll dough into a long rectangle 20 x 10 inches
3. Use a flat long metal spatula/icing spatula to release the dough from the counter.
4. Using a pastry wheel cut the dough in half lengthwise and then into 8pieces measuring a 5" square.
6. Place about 1 heaping Tablespoon of room temperature apple filling on the dough, int he center of the 5" square. Brush the sides of the square with the egg wash.
10. Repeat above procedure for remaining 7 pies.
11. Brush pies with egg wash on top, sprinkle with sugar.
12. Bake at 400 until browned, about 30 minutes.
13. Repeat the entire procedure with the remaining circle of dough and the other half of the filling.
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