apple turneovers are majic!

for the filling:

2 table spoons of butter
4 granny smith apples, peeled, cored and thinly sliced
1 cup sugar
1 teaspoon cinnamon
2 tablespoons of rum

the slurry:

1 tablespoon of cornstarch
1 tablespoons of lemon juice

brush the top with:

1 egg yolk
1 tablespoon of milk

*apple tip: stick with granny smith if you can, they hold up better during baking and the sweet/tart thing is rockin'!*

again, i usually double the apples, and peel at least 8. the peeling & coring are the most time consuming parts of this recipe!

heat up large skillet or pot, melt butter. add apples, sugar & cinnamon. *i never use the rum, but i know that it would be good!*.

get this cooked & bubbly for about 5-10 minutes & mix slurry ingredients.

add the slurry to the apple mixture and let it cook for about another 5-10 minutes. *until it thickens*. the apple mixture doesn't need to be cooked %100, they will get more tender in the oven.

let apple mixture completely cool before forming pies, this could be about 15-30 minutes.

line a cookie sheet with parchment paper - if not, you'll have a sticky mess on your hands to clean up! a large cookie sheet should have enough room on it for at least 6-8 pies.

preheat oven to 400.

roll out dough and use a small bowl to cut out circle shapes. *i use a small miso bowl*. put cooled apple mixture on one side of circle cut-out, but not compeltely to the edge. fold over other half, it's cool if apples gush out!. stuff them back in! use a fork to crimp the edges of the pies and poke a few holes in the tops.

*i like to roll the dough out a little on the thick side, i can always flatten out the pie a little by hand if needed before filling/sealing*

brush with the milk/egg mixture & bake at 350-400 for at least 10-15 minutes. watch the bottoms! they should be a light golden brown on top & bubbling/gooeying apples on the sides/top.

these are awesome homestyle turnovers, they don't have to look perfect! handmade pies rock!