Ingredients

• 2 tablespoon sugar
• 2 teaspoon fresh lemon juice
• 1 pinch salt
• ¼ cup unsweetened apple butter
• 2 tablespoons dried currants (optional)
• 1 teaspoon lemon zest; finely grated
• ¼ teaspoon cinnamon (optional)
• 1 pinch ground cloves (optional)
• 1 pinch ground allspice (optional)

Directions

• Directions
• Melt butter in a large nonreactive skillet over moderate high heat. Add 2 cups of dices apples and cook stirring frequently ‘til they begin to color about 5 minutes. Stir in cider, sugar, lemon juice and salt; reduce heat to moderate and cook ‘til the liquid is reduced and the apples appear almost dry but still retain their shape about 5 minutes longer.
• Remove skillet from heat and stir in apple butter, currants, lemon zest, cinnamon, cloves and all-spice along with remaining 1 cup of raw chopped apple. Transfer apple mixture to a medium bowl and refrigerate, uncovered ‘til cooled completely.
• On a lightly floured work surface, roll out the pastry dough to an 18x20 inch rectangle, 1/16 inch thick. Using a 6-inch plate or bowl as a guide, cut out eight, 6 inch rounds as close together as possible. Gather and reroll the dough scraps, then cut out 2 additional rounds.
• Spoon the cooled apple filling on the lower half of each of the rounds. Lightly moisten the edges of the rounds with water and fold the dough over the filling to form semicircular turnovers.
• Press down on the edges to seal, first with your fingers, then with the tines of a fork. Using back of a small knife, press into sealed edges at ½ inch intervals to create a scalloped effect. Transfer turnovers to a heavy baking sheet and refrigerate at least 15 minutes.
• Preheat oven to 425 degrees. Brush turnovers with egg wash. Using a sharp knife, cut 2 small slits in top of each turnover to vent steam.
• Bake turnovers in mid of oven for 10 minutes. Move them to the upper rack and bake for 8-10 minutes longer or ‘til pastry is deep golden brown and filling begins to bubble. Let cool on rack.