LYDIE'S PIE CRUST / APPLE TURNOVERS

Lydie's Pie Crust / Apple Turnovers image

The best recipe in my arsenal: my aunt Lydie's famous french pie crust. Perfect for use in making mini apple turnovers.

Provided by Stef In Sac

Categories Dessert

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

5 cups flour
1 pinch salt
1 3/4 cups butter, cold
1/4 cup sugar
ice water
4 yellow apples (peeled, cored and thinly sliced)
1/4 cup butter
1 egg white
sugar (to sprinkle on top)

Steps:

For Crust:.
Add dry ingredients to a large bowl.
Slice butter stick by stick and put into bowl.
Mix with clean hands until dough is the texture of sand.
Add ice water a little at a time (while continuing to mix with hands) until a doughy texture. Note: Be careful to go slowly and not put too much water inches.
Chill one hour.
For turnovers:.
(Preheat oven to 375 degrees).
Remove dough from refrigerator and roll out into 6 to 8 inch circles.
For each turnover, place slices of apples on half of each dough circle (leaving a rim for crust). Sprinkle cinammon and sugar on top of apples and place a slice of butter atop the pile.
Dip your finger in cold water and moisten the entire edge of your dough circle.
Fold the dough over the apples and press/pinch around edges to seal the turnover.
Poke a few holes in the dough over the apples, brush with egg white and sprinkle sugar on top.
Repeat and place turnovers on a baking sheet. Bake for 15 minutes at 375 degrees, then lower oven temperature to 350 degrees for 25 minutes. Turnovers are done when golden brown.

Nutrition Facts : Calories 1004.6, Fat 62.6, SaturatedFat 39.1, Cholesterol 162.7, Sodium 473.8, Carbohydrate 100.6, Fiber 5, Sugar 18.2, Protein 12.2