Apple Turnovers for Sandy

I have cleaned everything. I've cleaned all the little knobs on the stove with q-tips. I unscrewed the shower drain to clean underneath it. I've donated three bags to goodwill so-far. Pretty soon the whole house will be clean and I'll have to start over or I'll have to find another outlet for my nerves (to clarify - general nerves, I'm not that concerned about the hurricane). The truth is I just haven't been motivated to cook anything in the last couple weeks. I have eaten all the lean cuisine in the fridge though, so it is about time I get to doing something.

I'm not a "neat" person anyway, Ethan will tell you. I am the queen of losing important envelopes or receipts I've written notes on the back of, to large, towering stacks of mail, books, and newspapers (mostly circulars). We had to move some of the stacks under the couch to make more room. At any given time I have as many as 5 projects ongoing - most of which are taking place inside my head - with pieces of each scattered around the house.

But today I managed to use what seems like every dish in the house making apple turnovers from scratch. I've wanted to try these since I've been able to browse the glorious apple selection now available and the season is pretty much coming to a close. What could be a better time than on the brink of an impeding disaster? Everyone needs a little dessert with their torrential rain, high winds and possible snow.

Apple Turnovers

Pies are cool but there is something about eating a turnover that is so much more satisfying for me. Pie is good the first night, but you can eat turnovers for breakfast. I will be eating turnovers for breakfast tomorrow, because they are delicious. You can't eat pie for breakfast. 

What will you need? 

For the crust:

14 TBS butter (almost 2 sticks)

2 1/4 c. all-purpose flour + more for rolling

1/3 c. water

2 TBS apple-cider vinegar

1/2 tsp salt

For the filling:

2 TBS butter 

4 Apples of your choice, I used 3 Granny Smith + 1 pear because pears were on sale

1/2 c. brown sugar (whichever type you have, or prefer)

1 tsp cinnamon

1 TBS cornstarch

1 TBS water

This is pretty much an all day project so don't go procrastinating if you really want to get this job done. Making the crust is fairly straight-forward when you read about it but the whole thing can go wrong pretty quick - too much kneading, not enough kneading, too much water, not enough water. WARNING: This is my first crust ever! My mom makes a really great pie crust but then she tells me "oh just go buy it at the store". Not as fun Mom! Not as fun. Gotta figure it out. 

 So freeze your butter. It's a great trick, especially if you don't have a stand mixer which it seems like everyone does except me. Lucky ducks! Using a cheese grater, grate your 14 TBS of cold butter into 2 1/4 c. sifted flour. Mix around to coat the butter. Put in the freezer/fridge. Dissolve 1/2 tsp salt in 1/3 c. water then add 2 TBS apple-cider vinegar. Put this in the freezer for 10 minutes. After 10 minutes take out your bowl and water-vinegar mixture. Add a little liquid at a time to the flour until it starts to become sticky. At this point you may need to add a little more ice water until the dough forms a ball. STOP MIXING/KNEADING WHEN THE DOUGH IS IN A BALL. Split into two balls, flatten somewhat and wrap in wax paper. Put in the refrigerator for at least 1 hour or up to 3 days.

 When you're ready, melt 2 TBS of butter in a large skillet. Cut up your fruit into small cubes and place in the skillet. Add 1/2 c. brown sugar and 1 tsp cinnamon. Stir. Let simmer 5-10 minutes stirring regularly. Increase heat to medium, add 1 TBS Cornstarch mixed with 1 TBS water, to thicken. Stir 2 minutes until thick. Let cool.

 When you're ready, roll out your dough, 1 ball at a time, into a large square or circle. Cut into 4 pieces and drop ~1/4 c. of apple filling in the center of the dough. Fold in half and crimp edges around with a fork to seal. Plug up any holes in your dough! Or your oven will just be a mess.

Make several slits in the top of your turnover to vent before putting in the oven for 25 minutes at 400˚F.

ps. THE CRUST WAS DELICIOUS!