Apple Turnovers with Custard
Yield
4 - 6 ServingsPrep
35 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Custard | |||
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | cups |
milk
|
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| 1 | tablespoon |
vanilla extract
|
|
| Turnovers | |||
| 4 | medium |
apples
peeled, sliced |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ⅓ | cup |
sugar
|
|
| ¾ | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | pie |
pie shell (9 inch)
double crust |
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Custard | |||
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 473 | ml |
milk
|
|
| 3 | each |
egg yolks
slightly beaten |
*
|
| 15 | ml |
vanilla extract
|
|
| Turnovers | |||
| 4 | medium |
apples
peeled, sliced |
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 79 | ml |
sugar
|
|
| 3.8 | ml |
cinnamon
|
|
| 15 | ml |
cornstarch
|
|
| 1 | pie |
pie shell (9 inch)
double crust |
|
| 1 | x |
milk
|
*
|
Directions
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.
