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1
In a food processor, combine 1 3/4 cups of the all-purpose flour with the rye flour and 3/4 teaspoon of salt.
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2
Add the butter and pulse until it is the size of raisins.
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3
Add the ice water and pulse until the dough is evenly moistened.
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4
Divide the dough into 2 pieces and press into disks.
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5
Wrap the disks in plastic and refrigerate for 1 hour.
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6
Preheat the oven to 375.
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7
In a bowl, toss the apples with the granulated sugar, cinnamon, nutmeg, 1/8 teaspoon of salt and the remaining 1 tablespoon of flour.
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8
On a lightly floured surface, roll out one disk of dough into an 11 1/2-inch square, about 1/4 inch thick.
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9
Trim off a 1/4-inch border to even the edges.
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10
Cut the dough into four 5 1/2-inch squares.
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11
Spoon half of the apple filling onto the squares.
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12
Fold over the corners to form triangles.
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13
Using a fork, crimp the edges to seal.
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14
Transfer the turnovers to a parchment paper-lined baking sheet.
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15
Repeat with the remaining dough and filling.
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16
Brush the turnovers with the egg white wash and sprinkle generously with the celery-seed sugar.
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17
Make two small slits in the top of each turnover.
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18
Bake the turnovers for about 35 minutes, until golden all over.
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19
Let cool for 15 minutes.
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20
Serve warm.
