Apple Turnovers Pastry Dough 2 cups flour 1 teaspoon salt ¾ cup butter or margarine, plus 3 tablespoons divided into 6 parts to flavor filling 1/3 cup ice water Apple Filling 3 cups (about 1 pound) apples, peeled, cored, and sliced or chopped 2/3 cup sugar 2 teaspoons cinnamon ¼ teaspoon nutmeg 1 tablespoon minute tapioca Preheat oven to 400 F. In a medium bowl, combine flour and salt. Work butter into flour until mixture has the consistency of meal. Add enough ice water (about 1/3 cup) to form a dough that barely sticks together. Knead on a lightly floured surface 4 or 5 times. Roll dough about ¼ inch thick and cut into 6" circles. (Use a small plate as a guide.) Cover with a clean kitchen towel while making filling. Combine sliced apples, sugar, cinnamon, nutmeg, and tapioca in a medium bowl and stir until blended. Spoon 3 to 4 tablespoons of apple filling onto each circle of dough and add a pat of butter. Moisten the edges of the pastry with water and fold circle in half over the filling. Press edges together to seal and crimp. Score top of each turnover to let steam escape while baking. Place onto baking sheet. Bake at 400 for 15 minutes, then reduce heat to 350 and bake about 30 more minutes, until tops are golden. Optional: top with powdered sugar glaze after baking. 1 cup powdered sugar 1 tablespoon milk drop of vanilla extract Blend sugar, milk, and vanilla until smooth. Drizzle over turnovers once they have cooled a bit.
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