| With winter on its way, what could be better than | | | | 1/2 c Shortening |
| warming yourself up with these delicious apple | | | | 5 tb ICE Water |
| turnover or perhaps a "brown bag" French Apple Pie | | | | 8 c Apples [peeled & sliced] |
| might be more to your linking. Two treats you wont | | | | 1/4 c Granulated Sugar |
| want to resist! | | | | 2 tb All-Purpose Flour |
| All-American Apple Turnovers | | | | 1/2 ts Nutmeg, Ground |
| All you need is: | | | | 2 tb Lemon Juice |
| 2 tb Unsalted butter | | | | 1 ts Cinnamon, Ground |
| 3 lg Apples (ab. 1-1//2 lbs); | | | | FOR THE TOPPING |
| -peeled,cored & cut i | | | | 1/2 c Granulated Sugar |
| ( 3cups) | | | | 1/2 c All-Purpose Flour |
| 1/2 c Apple cider or unsweetened | | | | 1/3 c Butter |
| --- apple juice | | | | 1 lg Paper Bag |
| 2 tb Sugar | | | | Vanilla Ice Cream |
| 2 ts Fresh lemon juice | | | | Preheat the oven to 400 degrees. |
| 1 pn Salt | | | | To make the pie: 1) Combine the first measure of flour, |
| 1/4 c Unsweetened apple butter | | | | salt and shortening using a pastry blender until the |
| 2 tb Dried currants (optional) | | | | mixture resembles coarse crumbs, then stirin the |
| 1 ts Lemon zest; finely grated | | | | water a little at a time, using a fork, and form the |
| 1/4 ts Cinnamon (optional) | | | | dough into a ball. |
| 1 pn Ground cloves; (optional) | | | | 2) Roll out the pastry dough on a lightly floured board. |
| 1 pn Ground allspice; (optional) | | | | Roll to an 11" or 12" diameter and fit into a 9" pie pan |
| (Use favorite pastry) These turnovers are best with at | | | | fluting the edges. |
| least two varieties Sweet spices optional. 1. Melt butter | | | | 3) Combine the sugar, the second measure of flour, |
| in a lg nonreactive skillet over mod. high heat. Add 2 c | | | | the cinnamon, the nutmeg and the lemon juice in a |
| of Transfer apple mixture to a med. bowl & | | | | large bowl then toss the apple slices in the mixture and |
| refrigerate,uncovered, till cooled 2. On a lightly floured | | | | arrange them in the pie crust. To make the topping: |
| work surface, roll out the pastry dough to an 18x20 | | | | 4) Combine the sugar and flour in a bowl and cut inthe |
| Spoon the cooled apple filling on the lower half of each | | | | butter using a pastry cutter then sprinkle the topping |
| of the rounds. Lightly moisten the edges of the rounds | | | | over the apple filling. |
| with with milk. | | | | 5) Place the pie in the LARGE paper bag and place |
| Transfer turnovers to a heavy baking sheet & | | | | the paper bag on a baking sheet and loosely fold the |
| refrigerate at least 15 min. 4 Using a sharp knife, cut 2 | | | | open end of the bag under. Bake until the apples are |
| small slits in top of each turnover to vent steam, | | | | tender (50-60 minutes). |
| Makes 10. | | | | 6) Carefully remove the pie from the bag ~ CAUTION: |
| "Brown Bag" French Apple Pie | | | | WATCH OUT FOR THE STEAM COMING OUT OF |
| FOR THE PIE | | | | THE BAG! |
| 1 1/2 c All-Purpose Flour | | | | 7) Serve warm with generous portions of vanilla ice |
| 1/2 ts Salt | | | | cream. Enjoy! |