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(Use favorite pastry) These turnovers are best with at least two varieties of firm cooking apples, such as Granny Smith, Jonathan, Winesap & Golden Delicious, for differences in texture and acidity.
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Sweet spices optional.
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Melt butter in a lg nonreactive skillet over mod.
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high heat.
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Add 2 cup of diced apples & cook, stirring frequently, 'til they begin to color, ab.5 min.
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Stir in cider, sugar, lemon ju & salt; reduce heat to mod.
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& cook 'til the liquid is reduced & the apples appear almost dry but still retain their shape, about 5 min.
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longer.
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Remove skillet from heat & stir in apple butter, currants, lemon zest, cinnamon, cloves & allspice, along w remaining 1 cup of raw chopped apple.
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Transfer apple mixture to a medium bowl & refrigerate, uncovered, until cooled completely.
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On a lightly floured work surface, roll out the pastry dough to an 18x20 inch rectangle, 1/16th inch thick.
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Using a 6 inch plate or bowl as a guide, cut out eight, 6 inch rounds as close together as possible.
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Gather and reroll the dough scraps, then cut out 2 additional rounds.
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Spoon the cooled apple filling on the lower half of each of the rounds.
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Lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers.
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Press down on the edges to seal, first with your fingers, then with the tines of a fork.
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Using back of a small knife, press into sealed edges at 1/2-inch intervals to create a scalloped effect.
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Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min.
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Preheat oven to 425F (220C).
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Brush turnovers w egg wash.
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Using a sharp knife, cut 2 small slits in top of each turnover to vent steam.
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5.
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Bake turnovers in mid.
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of oven for 10 min.
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Move them to the upper rack & bake for 8 to 10 min.
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longer, or 'til pastry is a deep golden brown and filling begins to bubble.
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Let cool on rack.
