Ingredients: |
Ingredients: 3-4 apples peeled, cored, and cut into bite size pieces
lemon juice from 1 lemon
lemon zest from 1 lemon
¼-½ c. packed light brown sugar, to desired sweetness
½ tsp. ground cinnamon
pinch salt
1 tsp. cornstarch
2 T. water
1 T. unsalted butter
1 pkg. pillsbury crescent sheet or rolls
1-2 T. heavy cream or egg wash
turbinado sugar
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Directions: |
Directions:Preheat oven to 375º.
Add apples, lemon juice, lemon zest, brown sugar, cinnamon and salt to a heavy bottom pot. Stir together and let macerate at room temperature for about 15 minutes. Turn the heat to medium and begin to cook the apples, stirring occasionally to make sure the apples cook evenly. Cook until the apples have softened, about 10 minutes, making sure not to cook off all of the liquid. Create a slurry by whisking together the cornstarch and water together in a small bowl. Pour the cornstarch slurry into the apples and stir together until dissolved. Continue cooking until the mixture is thickened, about 2-3 minutes. Remove from heat and stir in the butter. Let apple mixture cool completely.
Unroll crescent roll dough and separate into 8 triangles (keep matching pairs together). Place 1-2 tablespoons of apple pie filling in the center of one triangle of dough, and place the matching triangle over the top. Pinch the edges together tightly to seal. If the top starts to tear, you can pinch off an unfilled corner of the dough and press it over the tear.) Repeat this to make four turnovers. Brush heavy cream or egg wash over the tops, and liberally sprinkle with turbinado sugar. Carefully transfer assembled turnovers to a baking sheet, preferably lined with a silicone mat or parchment paper. Bake in preheated oven for 15-20 minutes, until golden brown. Allow to cool slightly before serving to avoid burns from the very hot filling. |
This recipe for Easy Apple Hand Pies is from