Apple turnovers with custard is a recipe for the contest. With the flaky turnovers and rich sauce, it outshines every other apple recipe I make! From"Leora Muellerleile of Turtle Lake Wisconsin"

Ingredients 

CUSTARD:

1/3 cup sugar

2 tablespoons cornstarch

2 cups milk or half-and-half cream

3 egg yolks, lightly beaten

1 tablespoon vanilla extract

TURNOVERS:

4 medium baking apples, peeled and cut into

1/4-inch slices

1 tablespoon lemon juice

2 tablespoons butter, diced

1/3 cup sugar

3/4 teaspoon ground cinnamon

1 tablespoon cornstarch

Pastry for double-crust pie

Milk

Method 

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 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 eight portions; roll each into a 5-in. 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 on top.

Place on greased baking sheets. Chill 15 minutes. 

Brush with milk. Bake at 400° for 35 minutes. Serve warm with custard. Yield: 8 servings.