Apple Turnovers with Custard

Name: Apple Turnovers with Custard
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: sugar; cornstarch; milk; egg yolks; vanilla extract; apples; lemon juice; butter; sugar; cinnamon; cornstarch; pie shell (9 inch); milk

Submitted by Gloryb60

YIELD

4 - 6 Servings

PREP

35 min

COOK

35 min

READY

1 hrs

Ingredients

Custard

⅓

CUP SUGAR

TABLESPOONS CORNSTARCH

CUPS MILK

EACH EGG YOLKS
slightly beaten *

TABLESPOON VANILLA EXTRACT

Turnovers

MEDIUM APPLES
peeled, sliced

TABLESPOON LEMON JUICE

TABLESPOONS BUTTER
or margarine

⅓

CUP SUGAR

TEASPOON CINNAMON

TABLESPOON CORNSTARCH

PIE PIE SHELL (9 INCH)
double crust

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.