Apple Turnover
from Rose Levy Beranbaum
The Pie and Pastry Bible
adapted
Pastry for a two-crust 9-inch pie
14 tablespoons unsalted butter, cold
2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour
1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
5 to 7 tablespoons ice water
1 tablespoon cider vinegar Optional
1/4 teaspoon baking powder (if not using, double the salt)
preparation
~ divide the butter into two parts, about two thirds to one third:
~ 4.5 ounces and 2.5 ounces (9 tablespoons and 5 tablespoons)
~ cut the butter into 3/4-inch cubes
~ wrap each portion of butter with plastic wrap, refrigerate the larger amount and freeze the smaller for at least 30 minutes
~ place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
Food processor method:
~ place the flour mixture in a food processor with the metal blade and process for a few seconds to combine
~ set the bag aside
~ add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal
~ add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas. (Toss with a fork to see it better.)
~ add the lowest amount of the ice water and the vinegar and pulse 6 times
~ pinch a small amount of the mixture together between your fingers
~ if it does not hold together, add half the remaining water and pulse 3 times
~ try pinching the mixture again. If necessary, add the remaining water, pulsing 3 times to incorporate it
~ the mixture will be in particles and will not hold together without being pinched.
~spoon the mixture into the plastic bag
~ holding both ends of the bag opening with you fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled
~ wrap the dough with plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight
Store:
Refrigerated, up to 2 days; frozen, up to 3 months.
Apple Turnover
14 oz organic apples - cored, peeled and cut into bit size pieces
¼ cup (50 grams) sugar
1 ¾ t non-modified gmo free cornstarch
1t lemon zest
2t fresh squeezed lemon juice
1t ground cinnamon
pinch of sea salt
1 T unsalted butter
½ t vanilla extract
Muscovado sugar
~ in a large bowl, combine the apples, lemon zest, lemon juice, sugar, cinnamon and salt and toss to mix
~ allow the mixture to sit for at least 30 minutes and up to 3 hours
~ transfer the fruit to a colander suspended over a microwave safe bowl to catch the liquid
~ add the butter to the bowl with the liquid and microwave 2 minutes on high heat
~ cool 10 minutes
~ add vanilla extract to cooled liquid
~ toss the fruit with the cornstarch
~ pour the liquid over the apples and toss
~ divide the dough into 10 equal pieces (50 grams each)
~ flour your surface and the top of dough
~ roll our each piece 1/8 inch
~ cut into a circle ( my triangles had too much dough on the corners)
~ place apple pieces in the middle of circle (do not discard excess liquid)
~ seal boarder with your finger or pastry wheel
~ place turnovers on a parchment lined baking sheet
~ refrigerate 1 hour or freeze 30 minutes
~ preheat oven with baking stone 20 minutes before baking
~ oven rack on lowest position
~ brush turnovers with excess apple liquid
~ sprinkle with sugar
~ cut steam vent on top of each turnover
~ bake 20 to 30 minutes
~ eat warm
for full pie dough method see epicurious
from our garden: apples
