Dough:
2 1/4 cups all-purpose flour
2 Tbsp. sugar
1 tsp. salt
11 Tbsp. unsalted butter, chilled and cut into 1/2" pieces
5 Tbsp. vegetable shortening, chilled and cut into 1/2" pieces
2 - 5 Tbsp. cold water

Filling:
3 Cortland apples, peeled and sliced into 1/2" slices
2 Granny Smith apples, peeled and sliced into 1/4" slices
2 tsp. lemon juice
5 Tbsp. cornstarch
3/4 cup light brown sugar
1/4 cup granulated sugar
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Pinch of salt

1 egg beaten
1 tsp. water

Make the dough
In the bowl of a food processor combine flour, sugar and salt. Process for 30 seconds. Distribute the butter pieces evenly over the flour mixture. Pulse 3 times. Distribute the shortening pieces over the flour mixture. Pulse 8 more times. Place mixture in a large bowl. Add the cold water in a tablespoon at a time and use a fork to blend until mixture starts to come together and is no longer dry (do not make too wet.) Form dough into two discs and cover with plastic wrap. Refrigerate.

Make the filling
Peel core and slice apples. In a large bowl toss the apples with the lemon juice. Set aside. In a medium bowl combine cornstarch, sugars, cinnamon, nutmeg and salt. Combine sugar mixture with apples and toss until apples are thoroughly coated and start releasing their juices.

In a large skillet precook the filling over medium-low heat until apples are tender crisp and filling has thickened. Remove from heat and cool completely.

Meanwhile, preheat oven to 400°F.

Remove dough from refrigerator and unwrap. Place disc on center of a parchment lined baking sheet. With a lightly floured rolling pin, roll out and cut out four- 5 1/2 " circles. Gather scraps and set aside.

Place circles onto parchment lined sheet pan. Place 2 Tbsp. filling on one half of each circle leaving a 1" border. Beat egg with water and brush around edges of circles. Fold circles in half and seal edges with the tines of a fork. Cut slits into tops of turnovers and brush with egg wash. Repeat with remaining dough and filling.

Bake in center of oven for 20 -25 minutes until crust is golden and mixture is bubbling.
Remove from oven. Allow to cool; serve.

To learn more about Cathy Speronis, check out her website at www.cookinwithcathy.com

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