Ingredients:
Filling:
12 oz. apple juice concentrate
2 T. cornstarch
6 c. apples, thinly sliced
1 t. cinnamon
Crust:
1 c. whole-wheat flour, Prairie Gold Variety
1 c. whole-wheat pastry flour
1 t. salt
1/2 c. olive oil
5 T. water, ice cold
Directions:
Filling:
Mix apple concentrate and cornstarch and cook in a medium pan until thickened and clear. Add apples and cinnamon. Remove from heat and set aside.
Crust:
Mix flour and salt in a mixing bowl. In a separate bowl, mix oil and water with a wire whisk or fork; then add it to the flour mixture. Stir to make into a soft dough ball. (Handle carefully. Overworking the dough makes the crust tough.) Divide dough ball in half. Divide each half into three equal sections (for a total of 6 sections). Roll each section out between wax paper or plasctic wrap into the shape of a pie plate, about 6-inches in diameter. Place about 1 cup of filling in the center of each section, then fold over. Seal and crimp edges. Draw a decorative design on top with the piont of a sharp knife, If you are not feeling creative just cut a few lines, as this gives air vents while baking. Place on a cookie sheet and bake at 375 deg. F. for 30-45 min or until the crust is golden.
Yields: 6 6″ x 3″ turnovers
Nutritional Information:
Per turnover: calories: 320; fat: 15 grams; saturated fat: 2 grams; sodium: 280 milligrams; carbohydrates: 46 grams; dietary fiber: 5 grams; protein: 4 grams.
