Apple Turnover
For an old-fashioned apple pastry without all the leftovers, try this recipes. My mother made this all the years she lived alone. Now I make it for myself or my husband as a sweet treat.—Phyllis Fahey, Fergus Falls, Minnesota
Ingredients
- 1/4 cup all-purpose flour
- Pinch salt
- 4 teaspoons shortening
- 1 tablespoon ice water
- 1 medium tart apple, peeled and sliced
- 1 teaspoon sugar
- 1/8 teaspoon ground cinnamon
- 2% milk
- GLAZE:
- 2 tablespoons confectioners' sugar
- 1 teaspoon corn syrup
- Pinch salt
- 1/2 teaspoon hot water
Reviews
I made two of these. Instead of the glaze, I made a cinnamon whip cream. Thank you, Phyllis, for sharing this recipe.
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1/4 cup of flour can not possibly be enoughto make these turnovers. Please correctthe recipe. Sounds so good.
I tried this recipe out, and the finished product tasted fantastic. My only problem was that with a "medium" apple, I could only fit half of it into the crust! If you're set on using a whole apple, look for the smallest granny smith you can find at your grocery store. Also, I'd suggest chilling the dough for a little while before rolling it out. Mine ended up a little bit too fragile.
Maybe it's me because I'm not too experienced with pies or turnovers, but I tried to double this recipe to make enough for two, and there was way too little dough for the amount of apples! The turnovers didn't look much like the picture, and there are a lot of leftover apple pieces. The pastry dough also needs a little sweetness in my opinion. I'll try it again because it was easy but the recipe needs revision.
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