Apple Turnovers

Ingredients

• about 12 ounces of butter
• 1 pound of flour
• a good spoonful of dry stewed apple
• brush them over with egg-and-water
• dredge granulated sugar on top

Method

1. 1

   Make the flaky pie paste with about 12 ounces of butter to a pound of flour, roll it out to a thin sheet and cut out flats nearly as large as saucers.

2. 2

   Place a good spoonful of dry stewed apple in the middle of each piece of paste and double over in half-moon shape.

3. 3

   Press the two edges together and crimp them with the thumb and finger.

4. 4

   When the baking pan is full of the turnovers, brush them over with egg-and-water, and dredge granulated sugar on top.

5. 5

   Bake slowly till they are crisp, glazed and of a fine reddish brown color.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 49. The excerpt below is the record exactly as published.

Apple Turnovers. Sometimes served as a ** sweet en- tree ; " more suitable to put in place of pie; best for luncheon, pic-nic parties, and for sale; a favorite form of pastry everywhere. Make the flaky pie paste with about 12 ounces of butter to a pound of flour, roll it out to a thin sheet and cut out flats nearly as large as saucers, with the lid of a baking powder can or similar cutter. Place a good spoonful of dry stewed apple in the middle of each piece of paste and double over iu half-moon shape. Press the two edges together and crimp them with the thumb and finger. When the baking pan is full of the turnovers, brush tliem over with egg-and-water, and dredge granulated sugar on top

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