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Apple Turnovers

Sometimes served as a "sweet entree;" more suitable to put in place of pie; best for luncheon, pic-nic parties, and for sale; a favorite form of pastry everywhere.

Make the flaky pie paste with about 12 ounces of butter to a pound of flour, roll it out to a thin sheet and cut out flats nearly as large as saucers, with the lid of a baking powder can or similar cutter.

Place a good spoonful of dry stewed apple in the middle of each piece of paste and double over in half-moon shape. Press the two edges together and crimp them with the thumb and finger. When the the baking pan is full of the turnovers brush them over with egg and water and dredge granulated sugar on top. Bake slowly till they are crisp, glazed, and of a fine reddish brown color. These large sizes have generally to be cut in two. They contain more fruit and are better eating than when made small.