When we think of turnovers, we think of flaky pastry made with philo dough or puff pastry. When we think of handpies, we think of the denser, waxed paper covered commercial versions that are commonly associated with school lunchboxes. While not high class fare, these certainly have kid pleasing potential, and they keep and travel really well.

1 tbsp Better Batter Gluten Free Flour
1/2 c sugar
1/8 tsp nutmeg
1 pound granny smith apples or other firm,
crisp, tart apple
1/2 stick butter or df margarine, cut into small dice
1 recipe Mom’s Basic Pie Crust

1 egg white + 3 Tbsp Water, beaten till foamy
Sugar for dusting (we like baker’s coarse sugar)

Peel, core and dice the apples, or slice thinly.

In a mixing bowl, combine flour, apples, sugar, cinnamon, nutmeg, and butter. Set aside.

To assemble: Roll the pie crust out on a floured board, into a rectangle about 1/8 inch thick, or roughly 10×18 inches.
Cut the rectangle into 12 smaller rectangles about 3×5 inches big. Fill with some of the apple mixture – you should have just enough – and (wetting the edges) fold over in one continuous pinch/fold movement from edge to edge. The edges will naturally curl to make a half-circle.

Seal the edges, crimping with a floured fork, and place on a baking sheet. Use the tines of the fork to poke one or two holes in the top of each turnover.

Brush with egg wash and sprinkle with a dusting of sugar.

Bake at 425 degrees for 20-30 minutes, or until golden brown.