| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Tasteofhome |
8 |
servings |
INGREDIENTS
| 1/3 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
| 2 |
c |
Milk |
| 3 |
|
Egg yolks; slightly beaten |
| 1 |
tb |
Vanilla extract |
| 4 |
md |
Baking apples; peeled, sliced |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Butter or margarine; diced |
| 1/3 |
c |
Sugar |
| 3/4 |
ts |
Cinnamon |
| 1 |
tb |
Cornstarch |
|
|
Pie crust; (9 inch), double |
|
|
; crust |
|
|
Milk |
INSTRUCTIONS
CUSTARD
TURNOVERS
Combine sugar and cornstarch in a saucepan. Stir in milk until
smooth. Cook and stir over medium-high heat until thickened and
bubbly. Reduce heat; cook and stir for 2 minutes. Remove from heat;
stir in 1 cup into yolks. Return all to pan. Bring to a gentle boil;
cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool
slightly. Cover surface of custard with waxed paper; chill. Plac
apples in a bowl; sprinkle with lemon juice. Add butter. Combine
sugar, cinnamon and cornstarch; mix with apples and set aside. Divide
pastry into 8 portions; roll each into a 5 inch square. Spoon filling
off-center on each. Brush edges with milk. Fold over to form a
triangle; seal. Crimp with tines of fork. Make steam vents in top.
Place on greased baking sheets. Chill 15 minutes. Brush with milk.
Bake at 400 for 35 minutes. Serve warm with custard. Source: Taste of
Home Magazine.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: Sue Klapper
Converted by MM_Buster v2.0l.
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