Last weekend I bought a rather pricey bag of small "Summer Apples" at the farmer's market. I asked the surly teenager if they were eating or cooking apples and he scowled; "Eating." One bite at home determined they were not eating apples-unless you happen to be a horse.
The apples are very tiny-they look like miniature Macintosh and are super-tart. A variety of crab apple perhaps. I thought they might be a bit much alone, so I added Bing cherries to the filling.
The dough for this pastry is absurdly difficult to handle and I'm not sure I'd do it again-no matter how delicious. I'll post the recipe if you're feeling ambitious but I'll warn you that it must be very, very cold to work with and won't look as attractive as other pastry doughs.
This recipe will make about a dozen fair-sized turnovers. Make them larger or smaller to suit your tastes and adjust the baking time accordingly.
You Will Need:
For the pastry:
2 cups flour
1/2 teaspoon salt
3/4 cup butter
1/4 cup sugar
1/2 cup sour cream
For The filling:
3 cups thinly sliced apples tossed with lemon juice and water to retain colour
1 cup Bing cherries, pitted
2 tablespoons flour
1/2 cup cinnamon sugar
1/4 cup butter for dotting
Sift flour with salt. Cut in the cold butter and then mix in the sugar and sour cream. Mix well and wrap in plastic. Chill several hours.
Preheat oven to 375 degrees F.
Combine flour and sugar and toss with the drained apples and cherries. Roll out the dough into squares. Place filling in centre, dot with a bit of butter and fold one side over. Close with a fork. Poke a hole to vent and place on an ungreased baking sheet. Repeat until all are done.
Bake twenty minutes or until golden and done. Cool on racks. Makes about a dozen.
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