When I think of turnovers, I think of flaky pastry. When I think of handpies, I think of the denser, waxed paper covered commercial versions that are commonly associated with school lunchboxes. While not high class fare, these certainly have kid pleasing potential, and they keep and travel really well.
1 tbsp Better Batter Gluten Free Flour
1/2 c sugar
1/8 tsp nutmeg
1 pound granny smith apples or other firm,
crisp, tart apple
1/2 stick butter, cut into small dice
1 recipe Mom's Basic Pie Crust
1 egg white + 3 Tbsp Water, beaten till foamy
Sugar for dusting (we like baker's coarse sugar)
Peel, core and dice the apples, or slice
thinly.
Instructions:
In a mixing bowl, combine flour, apples, sugar, cinnamon, nutmeg, and butter.
Set aside.
To assemble
Roll the pie crust out on a floured board, into a rectangle about 1/8 inch
thick, or roughly 10x18 inches.
Cut the rectangle into 12 smaller rectangles about 3x5 inches big. Fill with
some of the apple mixture - you should have just enough - and (wetting the
edges) fold over to make a half-circle.
Seal the edges, crimping with a floured fork, and place on a baking sheet. Use
the tines of the fork to poke one or two holes in the top of each turnover.
Brush with egg wash and sprinkle with a dusting of sugar.
Bake at 425 degrees for 20-30 minutes, or
until golden brown.
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