Ingredients:
PASTRY
1 cup all-purpose flour
1⁄4 teaspoon salt
1⁄3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

FILLING
1 1⁄2 cups sliced peeled apples (2 small)
1 tablespoon all-purpose flour
1⁄2 cup toffee bits (from 10-oz bag)
1 egg, beaten
1 tablespoon coarse white sparkling sugar

Method:
1 Heat oven to 375°F. Line cookie sheet with sides or 15×10×1- inch pan with cooking parchment paper or foil. In medium bowl, mix 1 cup fl our and the salt.

2 Using pastry blender (or pulling 2 tables knives through ingredients in opposite directions), cut in shortening until particles are size of small peas.

3 Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all fl our is moistened and pastry almost leaves side of bowl (if necessary, 1 to 2 teaspoons more water can be added).

4 Gather pastry into a ball. On lightly fl oured surface, shape pastry into fl attened round. Using rolling pin, roll into 12-inch round, about 1⁄8 inch thick. Place on cookie sheet.

5 In medium bowl, toss apples and 1 tablespoon fl our. Mound apple mixture on half of pastry to within 3⁄4 inch of edge. Sprinkle with toff ee bits. Fold pastry in half over apple mixture.

6 Fold 1⁄2 inch of sealed edge of pastry over; fi rmly press tines of fork around edge to seal. Brush top of turnover with egg. Cut 3 slits, 1 inch long, in top to allow steam to escape. Sprinkle top with sugar.

7 Bake 30 to 40 minutes or until golden brown. Immediately remove from cookie sheet to serving plate. Cool 30 minutes before cutting.

toffee apple turnover pie recipe