Easy Apple Pie Foldover

If you are ever looking for a use of those extra apples, this is it!  Very easy and so yummy!  Advantage, you don't have a whole pie sitting around begging to be eaten.

Ingredients:

1 1/2 cups thinly sliced and peeled apples
1/4 cup packed brown sugar
2 Tbs water
1 tsp lemon juice
1 Tbs all-purpose flour
1 Tbs sugar
1/4 tsp salt
1 Tbs butter or margarine
1/2 tsp vanilla
1 box refrigerated pie crusts
1 egg

Preparation:

In 2 qt saucepan, mix apples, brown sugar, 1 Tbs of water, and lemon juice.  Cook over medium heat, stirring occasionally, until bubbly.  Reduce heat to low, cover and cook 6-8 minutes, stirring occasionally, until apples are tender.

In small bowl, mix flour, sugar, and salt.  Gradually stir in apple mixture, cooking and stirring until mixture thickens.  Remove from heat, stir in butter and vanilla.  Let cool 15 minutes.

Remove pie crust from pouch; unroll crust on ungreased cookie sheet.  Spoon cooled mixture evenly onto half of the crust, leaving a 1/2" edge.

In small bowl, beat eggs and 1 Tbs water; brush over edge of crust.  Fold untopped half of crust over apple mixture; firmly press edge to seal (I used a fork)  Cut small slits in several places in top of crust.  Brush with remaining egg mixture.

Bake 25-35 minutes or until crust is golden brown.  Serve warm or cool.

Serves 4

*Derived from Pillsbury recipes

Apple Turnover

This is just as tasty as the store bought version, but so much healthier.  Dessert without any guilt!  How cool is that?

 Ingredients:

1 sheet puff pastry, thawed

1 cup water

1/2 cup sugar

4 Apples

1/4 tsp ground cinnamon

1/8 tsp ground ginger

1/8 tsp ground nutmeg

Juice of 1 lemon

1 egg white, lightly beaten

Preparation:

Generously flour work surface.  Roll puff pasty into a 9"x15" rectangle.  Cut the pastry into 6 equal squares.  Refrigerate until needed

In large saucepan, bring water and sugar to a boil.  Peel & core apples; cut into 1/2" chunks.  Toss apples with cinnamon, ginger, nutmeg, and lemon juice; add apples to sugar mixture and simmer until liquid thickens, 5 to 7 minutes.  Set aside to cool.

Preheat the oven to 425°F.  When apple mixture cools, spoon 2 -3 tablespoons of apples on to  pastry squares, off center.  Fold pastry over filling and seal edges by pressing fork tines into dough.
Place turnovers on backing sheet and brush with lightly beaten egg white.  Bake until dough is crispy and golden brown, 12 - 15 minutes.

Dust with powdered sugar and enjoy!

*From Cook This, Not That