Apple Turnovers with Custard
pie shell (9 inch)
Combine sugar and cornstarch in a saucepan. Stir in milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat; cook and stir for 2 minutes.
Remove from heat; stir in 1 cup into yolks. Return all to pan. Bring to a gentle boil; cook and stir for 2 minutes.
Remove from heat; stir in vanilla. Cool slightly.
Cover surface of custard with waxed paper; chill.
Place apples in a bowl; sprinkle with lemon juice. Add butter. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.
Divide pastry into 8 portions; roll each into a 5 inch square. Spoon filling off-center on each. Brush edges with milk. Fold over to form a triangle; seal.
Crimp with tines of fork. Make steam vents in top.
Place on greased baking sheets.
Chill 15 minutes. Brush with milk.
Bake at 400℉ (200℃) for 35 minutes.
Serve warm with custard.