Adapted from a recipe in Sunset’s “Pies & Pastries”, edited by David E. Clark
© 1985 Lane Publishing Company, Menlo Park
Stir together flour and salt. Cut margarine (if used) into chunks;
then, with a pastry blender or 2 knives,
cut in all fat until particles are about the size of small peas.
If using a margarine-shortening combination, cut in margarine first,
then shortening. (Since solid shortening is softer than margarine,
it would be overworked if both fats were cut into flour at the same time.)
Pour the minimum amount of water into a cup. Stirring flour
mixture lightly and quickly with a fork, sprinkle water over mixture,
a tablespoon at a time, stirring just until all flour is moistened.
If mixture seems dry or crumbly, sprinkle with just 1 more tablespoon of water;
dough should not be damp or sticky. Stir in a circular motion,
scraping bowl bottom with fork, until dough clings together
and almost cleans sides of bowl.
With your hands, gather dough into a ball; divide ball into 2 portions.
Flatten each ball into a 4-inch round, wrap in plastic wrap,
and refrigerate for 1 hour.
(This resting time is important – it gives flour a chance to absorb
liquid ingredients, tenderizing the dough and making it easier to handle.)
- 2 1⁄2 cups flour
- 1⁄2 tsp salt
- 3⁄4 cup solid vegetable shortening
or 1⁄2 cup solid vegetable shortening plus 1⁄4 cup margarine
- 6-8 Tbsp cold water
- 1⁄3 cup walnut pieces
- 3 cups finely chopped tart green apples
- 1⁄3 cup granulated unrefined cane sugar
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp ground nutmeg
- Dash of salt
- 4 tsp lemon juice
- 1 flaky pastry for a double-crust pie (recipe above)
- 1⁄2 cup powdered unrefined cane sugar
Preheat oven to 425° F.
Finely chop half the walnuts; set aside.
Coarsely chop the remaining walnuts; place in a bowl and stir in apples,
granulated sugar, cinnamon, nutmeg, salt, and 1 teaspoon of the lemon juice.
Stir well. Cut pastry into 16 equal pieces. Shape each piece into a ball;
on a floured board, roll out each ball into a circle.
For each turnover, moisten edges of one circle with water.
Place about 1⁄6 cup of the apple filling on half the circle,
spreading it to 1⁄2 inch of edges; place a small slice of margarine on top
of the filling; fold other half over to enclose.
Press edges with a fork to seal; slash top. Place turnovers 1 inch apart
on an ungreased baking sheet. Bake until golden brown (20 to 25 minutes).
Glaze: Stir together powdered sugar and remaining 3 teaspoons lemon juice.
Place hot baked turnovers on a rack; brush with lemon glaze,
then immediately sprinkle with finely chopped walnuts.
Yields 16 turnovers