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When we think of turnovers, we think of flaky pastry made with philo dough or puff pastry. When we think of handpies, we 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 or df margarine, 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)
Instructions
Peel, core and dice the apples, or slice thinly.
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 10×18 inches.
Cut the rectangle into 12 smaller rectangles about 3×5 inches big. Fill with some of the apple mixture – you should have just enough – and (wetting the edges) fold over in one continuous pinch/fold movement from edge to edge. The edges will naturally curl 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.
Hi! just a quick note that when you fold over a rectangle you don’t get a 1/2 circle. Are you supposed to trim the corners off to make the 1/2 circle?
Hello! We fold/crimp the rectangle into a half moon shape. We find that when you turn/crimp these, the edges naturally curl into a rounded shape.
Thanks! I was just a bit confused. you have made this much clearer.
Love this flour for everything I have made. I’m on my 2nd 25lb bag already!!
No offense, but this recipe kinda stinks. The dough crumbles and falls apart when you try to fold it over. It’s really messy to try and fix it.
sorry this didn’t work out for you – sounds like you may have had too much flour by weight – you should get 4oz per cup.