Rosemary Apple Turnovers with Honey
1 recipe single pie crust, chilled* or 1 sheet puff pastry, thawed
1 large apple, about 8-10 ounces, peeled, cored and cut into 1/4-inch dice
2 tablespoons honey
1/4 teaspoon pure vanilla extract
1/8 teaspoon minced fresh rosemary
1/8 teaspoon freshly grated nutmeg
1 tablespoon all-purpose flour
1 egg, lightly beaten
Preheat oven to 375° F.
In a bowl, combine the apple, honey, vanilla, rosemary, nutmeg, flour, and salt. Set aside.
On a lightly floured surface, roll out the pie crust out to a 17- x 9-inch rectangle. (If using puff pastry, unfold the sheet.) Trim to a 16- x 8-inch rectangle. Cut the sheet into eight 4- x 4-inch pieces.
Place a generous spoonful of the apple mixture in the center of each square, leaving at least 3/4-inches around all sides. Using a finger or a pastry brush, gently apply a coat of the beaten egg to the exposed border of the pastry.
Fold each piece to form a triangle. Seal the edges with the tines of a fork, or pinch with two fingers. Brush the tops of the turnovers with more of the egg wash. Slice a few small slits in the top of the turnovers to allow steam to escape.
Place the turnovers on a lined baking sheet and bake for 25-30 minutes, until the tops are golden brown.
* A note about pie crusts using lard:
We have a lot of coverage of pie crusts on The Kitchn, though we have not yet written about pie crusts using lard. My go-to recipe is Melissa Clark's (see Heaven in a Pie Pan: The Perfect Crust).
If you live in New York, you can find leaf lard at the Flying Pigs Farm stand at Union Square and Grand Army greenmarkets. You can also order it online from Flying Pigs. Leaf lard in the mail, fun!
If you don't have time to find leaf lard, try this recipe, with step-by-step tutorial photos:
• How To Make a Pie Crust from Scratch