Cookin’ With Cathy: Apple Turnovers 

Dough:2 1/4 cups all-purpose flour2 Tbsp. sugar1 tsp. salt11 Tbsp. unsalted butter, chilled and cut into 1/2″ pieces5 Tbsp. vegetable shortening, chilled and cut into 1/2″ pieces2 – 5 Tbsp. cold waterFilling:3 Cortland apples, peeled and sliced into 1/2″ slices2 Granny Smith apples, peeled and sliced into 1/4″ slices2 tsp. lemon juice5 Tbsp. cornstarch3/4 cup light brown sugar1/4 cup granulated sugar1 tsp. ground cinnamon1/8 tsp. ground nutmegPinch of salt1 egg beaten1 tsp. waterMake the doughIn the bowl of a food processor combine flour, sugar and salt. Process for 30 seconds. Distribute the butter pieces evenly over the flour mixture. Pulse 3 times. Distribute the shortening pieces over the flour mixture. Pulse 8 more times. Place mixture in a large bowl. Add the cold water in a tablespoon at a time and use a fork to blend until mixture starts to come together and is no longer dry (do not make too wet.) Form dough into two discs and cover with plastic wrap. Refrigerate.Make the fillingPeel core and slice apples. In a large bowl toss the apples with the lemon juice. Set aside. In a medium bowl combine cornstarch, sugars, cinnamon, nutmeg and salt. Combine sugar mixture with apples and toss until apples are thoroughly coated and start releasing their juices. In a large skillet precook the filling over medium-low heat until apples are tender crisp and filling has thickened. Remove from heat and cool completely.Meanwhile, preheat oven to 400°F.Remove dough from refrigerator and unwrap. Place disc on center of a parchment lined baking sheet. With a lightly floured rolling pin, roll out and cut out four- 5 1/2 ” circles. Gather scraps and set aside.Place circles onto parchment lined sheet pan. Place 2 Tbsp. filling on one half of each circle leaving a 1″ border. Beat egg with water and brush around edges of circles. Fold circles in half and seal edges with the tines of a fork. Cut slits into tops of turnovers and brush with egg wash. Repeat with remaining dough and filling.Bake in center of oven for 20 -25 minutes until crust is golden and mixture is bubbling.Remove from oven. Allow to cool: serve.To learn more about Cathy Speronis, check out her website at