All-american apple turnovers

Yield: 10 Servings

Ingredients:

2 tb Unsalted butter
3 lg Apples (ab. 1-1//2 lbs); -peeled cored & cut in 1/4" -dice ( 3cups)
1/2 c Apple cider or unsweetened -apple juice
2 tb Sugar
2 ts Fresh lemon juice
1 pn Salt
1/4 c Unsweetened apple butter
2 tb Dried currants (optional)
1 ts Lemon zest; finely grated
1/4 ts Cinnamon (optional)
1 pn Ground cloves;(optional)
1 pn Ground allspice;(optional)

Instructions:

(Use favorite pastry) These turnovers are best with at least two varieties of firm cooking apples such as Granny Smith Jonathan Winesap & Golden Delicious for differences in texture and acidity. Sweet spices optional. 1. Melt butter in a lg nonreactive skillet over mod. high heat. Add 2 c of diced apples & cook stirring frequently 'til they begin to color ab.5 min. Stir in cider sugar lemon ju & salt; reduce heat to mod. & cook 'til the liquid is reduced & the apples appear almost dry but still retain their shape about 5 min. longer. Remove skillet from heat & stir in apple butter currants lemon zest cinnamon cloves & allspice along w remaining 1 c of raw chopped apple. Transfer apple mixture to a med. bowl & refrigerate uncovered till cooled completely. 2. On a lightly floured work surface roll out the pastry dough to an 18x20" rectangle 1/16th inch thick. Using a 6" plate or bowl as a guide cut out eight 6"rounds as close together as possible. Gather and reroll the dough scraps then cut out 2 additional rounds. 3. Spoon the cooled apple filling on the lower half of each of the rounds. Lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers. Press down on the edges to seal first with your fingers then with the tines of a fork. Using back of a small knife press into sealed edges at 1/2-inch intervals to create a scalloped effect. Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min. 4. Preheat oven to 425 degrees. Brush turnovers w egg wash. Using a sharp knife cut 2 small slits in top of each turnover to vent steam. 5. Bake turnovers in mid. of oven for 10 min. Move them to the upper rack & bake for 8-10 min.longer or 'til pastry is a deep golden brown and filling begins to bubble. Let cool on rack. Makes 10.