Sweet Apple Turnovers

Apples that are bruised may not be prime for out-of-hand eating, but once peeled and chopped, they are fine for pie fillings or other pastries. Look for reduced-price fruit in the supermarket produce section.

Ingredients

1 refrigerated pie crust

1 1/2 cup tart apples (such as Granny Smith or Winesap), peeled finely chopped

1/2 cup brown sugar

1/2 cup ground cinnamon

1 egg, beaten

1 1/2 Tbsp butter or margarine

2 Tbsp milk, divided

2 Tbsp sugar

Directions

1. Roll pie crust into a 10-inch square on a lightly floured surface. Cut into sixteen 2 1/2-inch squares. Combine apples, brown sugar, cinnamon and egg in a large bowl; toss to mix.

2. Preheat oven to 425°F. Place pastry squares on an ungreased baking sheet. Spoon 1 tablespoon apple mixture onto each square. Dot each square with 1 4 teaspoon butter.

3. Fold each pastry over filling to form a triangle; brush pastry edges with some milk and press to seal.

4. Brush pastry tops with remaining milk and sprinkle with sugar. Bake until golden brown, about 10 minutes.