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Prep 40min
Total1hr50min
Servings4
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Ingredients
Pastry
1
cup Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/3
cup plus 1 tablespoon shortening
2
to 3 tablespoons cold water
Filling
1 1/2
cups sliced peeled apples (2 small)
1
tablespoon Gold Medal™ all-purpose flour
1/2
cup toffee bits (from 10-oz bag)
1
egg, beaten
1
tablespoon coarse white sparkling sugar
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Steps
1
Heat oven to 375°F. Line cookie sheet with sides or 15x10x1-inch pan with cooking parchment paper or foil. In medium bowl, mix 1 cup flour and the salt. Using pastry blender (or pulling 2 tables knives through ingredients in opposite directions), cut in shortening until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (if necessary, 1 to 2 teaspoons more water can be added).
2
Gather pastry into a ball. On lightly floured surface, shape pastry into flattened round. Using rolling pin, roll into 12-inch round, about 1/8 inch thick. Place on cookie sheet.
3
In medium bowl, toss apples and 1 tablespoon flour. Mound apple mixture on half of pastry to within 3/4 inch of edge. Sprinkle with toffee bits. Fold pastry in half over apple mixture. Fold 1/2 inch of sealed edge of pastry over; firmly press tines of fork around edge to seal. Brush top of turnover with egg. Cut 3 slits, 1 inch long, in top to vent steam. Sprinkle top with sugar.
4
Bake 30 to 40 minutes or until golden brown. Immediately remove from cookie sheet to serving plate. Cool 30 minutes before cutting.
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For a richer-tasting crust, use 3 tablespoons each butter and shortening instead of just shortening.
To up the indulgence factor, drizzle the turnover pie with caramel topping and serve the wedges with a scoop of vanilla ice cream.
Food Processor Directions for Making Pastry: Into small bowl, measure 2 tablespoons water. In food processor, place shortening, flour and salt. Cover; process with on-and-off pulses until mixture is crumbly. With food processor running, pour water all at once through feed tube, processing just until dough leaves side of bowl (dough should not form a ball).
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