Apple Turnovers

Filling:
1-3/4 cups chopped peeled tart apples
1/3 cups water
1/3 cups packed brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tbsp. flour
1 tsp. sugar
1 tbsp. margarine

Pastry:
9” Classic Crisco Double Crust

Glaze:
1/2 cup confectioners' sugar
1 tbsp. milk
1/4 tsp. vanilla

For filling, combine apples and water in small saucepan. Cook and stir over high heat until mixture comes to boil; reduce heat to low and simmer 5 minutes.

Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes more, stir
frequently. Combine flour and sugar; stir into apple mixture.
Bring to boiling, boil 1 minute. Stir in margarine.

For pastry, heat oven to 425° prepare Dough and divide in half. Roll each half to 1/16” thickness. Use lid from 3 pound Crisco can as cutter. Cut six 5¼" circles from each half. (Reroll as necessary)

Place 1 tablespoonful of apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal Place on
ungreased baking sheets. Prick tops with fork. Bake at 425° for 20 minutes or until golden brown. Cool 10 minutes on wire rack.

For glaze, combine confectioners' sugar, milk and vanilla in small bowl, stirring well. Drizzle over turnovers. Serve warm or cool.

12 turnovers

NOTE: Any canned fruit pie filling can be substituted for fresh apple filling.