These nutritious pastry treats spice up any lunchbox!

Crust
1 cup (3 3/4 ounces) Round Table Unbleached Pastry Flour
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
10 tablespoons (5 ounces) cold unsalted butter
4 to 5 tablespoons ice water

Filling
3 1/2 cups cored, peeled, sliced apples
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon apple pie spice
1 tablespoon boiled cider
1 1/2 tablespoons Pie Filling Enhancer
pinch of salt
1 tablespoon lemon juice
1 egg white beaten with 1 tablespoon water, for glaze
sparkling white sugar, for topping

Crust: In a medium-sized mixing bowl, whisk together the flours and salt, then cut in the butter until the mixture forms coarse crumbs. Drizzle water onto the crumbs until you can gather them into a cohesive dough. Shape the dough into a flattened ball, wrap it, and chill it for 30 minutes or more, while you prepare the filling.

Filling: Gently mix together all of the filling ingredients until well-combined.

Assembly: Divide the dough into 10 pieces; work with one piece at a time, keeping the others refrigerated. Roll the dough out on a lightly floured surface into a 6-inch round. Trim the edges so they're fairly smooth. Spoon a scant 1/4 cup of filling onto one half of the round, then fold the other half over. Pinch the edges of the half-moon-shaped turnover, and place it on an ungreased baking sheet. Repeat with the remaining pieces of dough. Brush each turnover with the egg white glaze, sprinkle with sparkling sugar, and bake in a preheated 400°F oven for 20 to 30 minutes, or until golden brown. Remove the turnovers from the oven, and cool them on a wire rack. Yield: 10 turnovers.