Apple turnovers
6 turnovers
Pastry
| Flour, unsifted | 1½ cups |
| Salt | ¾ teaspoon |
| Shortening | ½ cup |
| Cold water | About 3 tablespoons |
| Butter or margarine | 2 tablespoons |
Filling
| Apples, tart, pared, sliced | 1½ cups |
| Sugar | ¼ cup |
| Salt | ⅛ teaspoon |
| Cinnamon | ¼ teaspoon |
| Nutmeg | ⅛ teaspoon |
Mix flour and salt thoroughly. Mix in shortening only until mixture is crumbly. A pastry blender, two table knives, or a fork may be used for mixing.
Add water, a little at a time, mixing lightly. Dough should be just moist enough to cling together when pressed. Shape dough into a ball.
Roll out on a lightly floured surface until dough is about 12 by 12 inches. Dot with butter or margarine.
Fold pastry so that two sides meet in center. Press folded pastry with fingers. Fold ends to center and press with fingers.
Wrap in waxed paper and chill.
Divide pastry into six balls. Roll each ball out on a lightly floured surface to make a 6-inch square.
Preheat oven to 400°F. (hot).
Place about ¼ cup apples onto half of each pastry square about ½ inch from edges so that when top is folded over the turnover will be triangular.
Mix sugar, salt, cinnamon, and nutmeg. Sprinkle apples with sugar mixture.
Moisten edges of pastry squares. Fold pastry diagonally over apple mixture. Seal edges with a fork. Prick tops of turnovers.
Bake until lightly browned, about 25 to 30 minutes.