Apple Filling 4-6 medium sized apples, cored and diced. (I prefer a mix of Caville Blanc d’Hiver and Cortland, but feel free to experiment!)
½ c. granulated sugar 2 Tbsp. brown sugar 2 Tbsp. cornstarch or arrowroot powder 1 tsp. cinnamon ¼ tsp. allspice ¼ tsp. nutmeg Juice of ½ of a lemon 2 Tbsp. raisins (optional) 2 Tbsp. pecans, chopped (optional) In a large bowl, mix ingredients by hand and set aside. Preheat oven to 425°F. On a floured surface, roll your pie dough into a large rectangle, approximately 18” x 24” – it should be very thin. With your hand or a dry pastry brush, gently brush any excess flour off of the dough. Fold the sheet into thirds, and then into thirds again in the opposite direction. If your dough has lost its chill, let it rest in the refrigerator for 10 minutes. Again, on a floured surface, roll your dough out to about 1/8” thickness. Using a party wheel or knife, cut the dough into six to eight equally sized squares, depending on how big you’d like your turnovers. Scoop a large spoonful of apple filling on to the middle of each square of dough and fold it over to create a triangle. Crimp the edges closed with the tines of a fork, and place the turnovers on a sheet pan lined with parchment paper; top with a sprinkle of granulated sugar. Place turnovers in oven and reduce heat to 375°F. Bake for 20-25 minutes, or until golden brown.
Connecticut Food and Farm
27