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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
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.

Printed from tasteofhome.com Jul 9, 2008

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Apple Turnovers with Custard cont.

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 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.