Fruit-filled pastry turnovers
are much easier to pack and carry than pie, yet just as tasty.
Apple Raisin Turnovers
2 Jonagold or Golden Delicious apples,
peeled, cored, and chopped
1/4 cup golden raisins
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
1 teaspoon grated lemon zest
Pastry for two-crust (9-inch) pie
1 large egg, beaten
1 tablespoon milk
Heat oven to 400 degrees F.
In large bowl, combine apples, raisins,
sugar, cornstarch, lemon juice, and lemon zest; mix well and
set aside.
On lightly floured surface, roll out pastry
to make six 5-inch rounds. Divide apple mixture evenly among
rounds, mounding it in the centers. Moisten edges of pastry rounds
lightly with water; fold over rounds to cover filling and meet
opposite edges. Crimp edges of turnovers with fork to seal.
Place turnovers on cookie sheet; cut slits
in top of each turnover to vent steam. In small bowl, combine
egg and milk; brush on tops of turnovers. Bake turnovers 20 to
25 minutes or until golden. Cool before serving.
