Apple Turnovers


4 apples, peeled cored and sliced (I used Golden Delicious)
3 tablespoons butter
1 cup of packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 tablespoon water
2 flat pre-made circular pie crusts

Cinnamon sugar for sprinkling


1. Melt butter in a large skillet. I used a large cast iron skillet but you can use a non-stick if you don't have it. Place the sliced apples in the skillet and cook for about 2 minutes, stirring frequently.

2. Add brown sugar, cinnamon, nutmeg and vanilla. Cook for another couple minutes, stirring frequently.

3. In a small bowl combine the cornstarch and water. Stir well then add to the apple mixture.

4. Cook the apples for another 5 minutes until the sauce thickens up. If you use apples that are juicy you may have to cook for a few extra minutes.
5. Remove skillet from heat and allow to cool about 20 minutes.

6. Unroll the pie crust then cut the crust in half, then in half again like the diagram below:
7. Brush a little water around the outside edges of the cut pieces. The water will help seal the dough together when you fold it over. 

8. Add about 2 tablespoons (you might need a little more) of the apple mixture to one side of the piece of dough. See diagram below (pretend the black blob is 2 tablespoons of apples...ha ha): 
9. Fold in half, where the dotted line is. Press down the edges of the unsealed sides with a fork. Poke a couple little holes in the top of the turnover.

At this point you can wrap them individually in plastic wrap and freeze for future use or you can bake them right away and eat them.

10. Preheat oven to 375 degrees F. Cover a baking sheet with parchment paper and place turnovers about 1 inch apart.

11. Bake for 20 minutes then remove from the oven. Brush with melted butter then sprinkle cinnamon sugar over the top. Put back in the oven and bake another 5-10 minutes.

12. Remove from the oven and allow to cool for 20 minutes before eating.