Chris's Apple Turnovers

When Chris shows up with these, crowds go wild. She always saves a few for Tom and I, because we are so busy chasing kids, or not there. Sometimes, they'll have a get together on a Saturday, and Tom will be working, so we don't go. We'll go on Sunday, and there is a little plate of turnovers set aside for us. Now, that's love. They do produce the filling in mass in the fall and freeze it. Then, you just have to whip out the crust and enjoy year round.

Filling:
5 C sliced apples
1 C white sugar
1/3 C water (if your apples aren't juicy. If they are freshed pick, and the kind that juice runs down your chin as you eat them, you can skip this.)

Slowly steam on low heat for about 10 mins until done. Apples need to be firm, and not mushy. Add 2 T sugar mixed in 1/4 C flour. Sprinkle over apples as you lightly stir. After it thickens, remove from heat and add 3 T butter, 1/2 tes. salt and 1 teas. vanilla. Let stand at room temp until cool.

Crust:
3 C flour
1 t salt
1-2 T butter
Up to 1/2 cup of water
Mix flour and salt. Cut in butter; add water as needed. This is a basic pie crust recipe. You can use anyone you want, really.

Form walnut size pieces of dough and roll into round patties. Put apple filling on half, fold over and pinch together with the edge of a fork. Bake as you would a pie. Glas with powdered sugar glaze (powdered sugar, milk, and a tinsy bit of vanilla).