Subj : St. Isidore 10
To   : All
From : Dave Drum
Date : Fri Apr 16 2021 00:17:20

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saint Isidore's Peasant Apple Turnover
 Categories: Pastry, Fruits, Desserts
      Yield: 6 Servings
 
MMMMM---------------------------CRUST--------------------------------
  2 2/3 c  Flour
      2 ts Sugar
      1 ts Salt
      1 c  Shortening
    1/2 c  Ice-cold water

MMMMM--------------------------FILLING-------------------------------
      1 lg Granny Smith apple; peeled,
           - in 1/2" cubes
      1 lg Golden Delicious apple;
           - peeled, in pea-sized pcs
    1/4 c  Brown sugar
    1/2 ts Cinnamon
      1 tb Flour

MMMMM---------------------------GLAZE--------------------------------
      1 tb Butter; melted
      1 ts Vanilla extract
      1 tb Milk
      1 c  Powdered sugar
 
  * The combined cut apples should total about three
  cups.
  
  CRUST: In a large bowl blend dry ingredients. Cut in
  vegetable shortening with a pastry cutter or, use two
  knives and cut criss-cross into the flour shortening
  mixture until a coarse, pea-sized meal is formed. Use
  a fork to mix in the water. Form into 6 balls. Place
  the dough in the refrigerator. When ready to insert
  filling, roll into 1/2" thick circles on a floured
  surface so the crusts will not stick. You may need to
  sprinkle a little flour on top of the dough as well so
  it does not stick to the rolling pin.
  
  FILLING: In a large bowl combine the apples, brown
  sugar, cinnamon and flour until all of the apples are
  fully coated. Place about 1/2 cup of the apple mixture
  on the lower half of a dough circle. Gently fold over
  the other half to enclose it.
  
  Pinch the sides together and then press the edges
  together with the tines of a fork. Place the turnovers
  on a large ungreased baking sheet so that they are not
  touching each other. Poke the turnovers with a fork a
  couple of times to let steam leave the filling. Bake
  20-25 minutes until the turnovers are a golden brown.
  Place the turnovers on a cookie rack to cool off.
  
  GLAZE: In a medium bowl mix butter, vanilla, milk and
  powdered sugar. Stir with the back of a spoon, pressing
  the icing against the sides of the bowl to press out all
  of the lumps. Drizzle the glaze over the turnover and
  then spread it to lightly cover the entire tart. Repeat
  until all of the turnovers are glazed.
  
  RECIPE FROM: https://www.franciscanmedia.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... If your food is served on a tray then it is not a restaurant.

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