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Apple Turnovers with Custard

CUSTARD:
1/3 cup sugar
2 tablespoons cornstarch
2 cups milk or half-and-half cream
3 egg yolks, lightly beaten
1 tablespoon vanilla extract
TURNOVERS:
4 medium baking apples, peeled and cut into 1/4-in slices
1 tablespoon lemon juice
2 tablespoons butter, diced
1/3 cup sugar
3/4 teaspoon ground cinnamon
1 tablespoon cornstarch

Printed from tasteofhome.com Jul 9, 2008

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Apple Turnovers with Custard cont.

Pastry for double-crust pie
Milk

Combine sugar and cornstarch in a saucepan. Stir in milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir for 2 minutes. Remove from heat; stir 1
cup into yolks. Return all to pan. Bring to a gentle boil; cook and
stir for 2 minutes. Remove from heat; stir in vanilla. Cool slightly.
Cover surface of custard with waxed paper; chill. Place apples in
a bowl; sprinkle with lemon juice. Add butter. Combine sugar,
cinnamon and cornstarch; mix with apples and set aside. Divide
pastry into eight portions; roll each into a 5-in. square. Spoon

Printed from tasteofhome.com Jul 9, 2008

Apple Turnovers with Custard

filling off-center on each. Brush edges with milk. Fold over to form
a triangle; seal. Crimp with tines of fork. Make steam vents on top.
Place on greased baking sheets. Chill 15 minutes. Brush with milk.
Bake at 400° for 35 minutes. Serve warm with custard.

Yield: 8 servings.