This apple turnover recipe makes 18 delicious pockets of juice apple.
Preheat oven to 400 degrees F.
In a large bowl, combine sugar, cinnamon,and nutmeg set aside.
Peel, core, and slice apples approximately 1/8-inch thick. Toss apple slices in sugar mixture until well coated.
Begin by placing the water in the freezer to cool for about 10 minutes.
To make a pie crust you will need a clean, flat counter top. You can also use a silicone baking mat.
To know exactly what size to roll your crust, just be sure that it is slightly bigger than your pie plate.
Sift the flour into bowl and mix together with the salt.
Cut in butter with a pastry cutter.
You can also use two butter knives if you don't have a pastry cutter.
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.
Now, use a fork to mix in the cold water until it is just incorporated.
Its okay if you see little specks of butter, and flour and the dough is not smooth.
Use clean hands to form the dough together to form a ball.
Cut the ball into two pieces and store one in a bowl with a cloth over top so it does not dry out.
Sprinkle your working surface with a bit of flour, and keep the flour nearby in case your dough gets sticky you can add more on top of the dough and also on your rolling pin.
Flatten one of the balls down and roll into a 12 inch square.
Score 3 lines on the top and 3 along the side so you end up with 9 squares of dough.
Place prepared apple filling on top of each square dough piece.
Fold dough over to form a triangle; and press the edges of the dough together with a fork.
Place the turnovers on a large lightly-buttered baking sheet. Brush milk over top of each turnover and then sprinkle 1 tablespoon sugar onto tops.
Bake approximately 20 minutes and the crust is golden brown and apples are tender.
Remove from oven and serve warm or at room temperature.