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1
Heat oven to 375 degrees.
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2
Line cookie sheet with sides or a 15x10x1 inch pan with cooking parchment paperor foil.
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3
In a medium bowl, mix 1 cup flour and salt.
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4
Using pastry blender, cut in shorteninguntil particles are size of small peas.
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5
Sprinkle with cold water, 1 tablespoon at a time, tosing with fork till all flour is moistened and pastry almost leaves sides of bowl.
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6
Gather pastry into bowl.
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7
On a lightly floured surface, shape pastry into flattened round 12 inch circle.
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8
Using rolling pin, roll into 12 inch round, about 1/8 inch thick, and place on cooking sheet.
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9
In a medium bowl, toss apples, and 1 tablespoon flour.
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10
Mound apple mixture on half of pastry, to within 3/4 inch of edge.
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11
Sprinkle with toffee bits.
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12
Fold 1/2 inch of sealed edgeof pastry over, and firmly press tines of fork arounf edge to seal.
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13
Brush top of turnover with egg.
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14
Cut 3 slits 1 inch long, in top to vent steam.
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15
Sprinkle top with sugar.
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16
Bake 30-40 minutes or until golden brown.
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17
Immediately remove from cookie sheet to serving plate.
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18
Cool 30 minutes before cutting.
