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.
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
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.
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.
Fold each pastry over filling to form a triangle; brush pastry edges with some milk and press to seal.
Brush pastry tops with remaining milk and sprinkle with sugar. Bake until golden brown, about 10 minutes.
Chop apples in a food processor or grate coarsely with a hand grater to speed chopping time. These turnovers taste great with a light glaze. Blend 1 cup confectioners sugar with 2 tablespoons milk or water to drizzle over the cooled turnovers.