Turnovers, a.k.a. pocket pies, are any easy way to enjoy pie on the go. These apple turnovers are the perfect accompaniment to a fall tailgate or brisk any-season hike.
- 1 box King Arthur Gluten-Free Pie Crust Mix
- 2 cups apples, peeled, cored, and cut in 1/2" dice
- 1/4 cup sugar
- 1/2 teaspoon apple pie spice or cinnamon
- 2 tablespoons King Arthur Gluten-Free Flour or 2 teaspoons cornstarch
- Pinch of salt
- To make the dough: Prepare the pie crust as directed on the box. Shape it into a square, wrap, and chill for 30 minutes.
- While the dough is chilling, stir together the filling ingredients.
- Preheat the oven to 425°F.
- Unwrap the dough and roll it into a 9" x 17" rectangle. Use a sharp knife or pizza wheel to trim 1/2" off the outside edges, leaving a rectangle 8" x 16".
- Cut the dough into eight 4" squares. Place 2 tablespoons of the apple filling on each square. Use a pastry brush to brush water on two adjoining edges of each square, and fold the dough over the filling to make a triangle. Press the edges to seal (with fingers or a fork), and transfer the pastry to a parchment-lined baking sheet. Repeat until all the squares are used. If desired, brush turnovers with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with coarse sparkling sugar.
- Cut a small (1/2") X into the top of each turnover, to vent.
- Bake the turnovers for 20 to 25 minutes, until they're golden brown. Remove them from the oven and cool them on a rack.
Yield: 12 turnovers