2 Jonagold or Golden Delicious apples, peeled, cored and chopped
1/4 cup golden raisins
2 tablespoons sugar
1 tablespoon cornstarch
2 teaspoons lemon juice
1 teaspoon grated lemon zest
Pastry for two-crust (9-inch) pie
1 large egg, beaten
1 tablespoon milk


1. Preheat oven to 400 degrees F. In large bowl, combine apples, raisins, sugar, cornstarch, lemon juice and lemon zest; mix well and set aside. On lightly floured surface, roll out pastry to make six 5-inch rounds. Divide apple mixture evenly among rounds, mounding it in the centers. Moisten edges of pastry rounds lightly with water; fold over rounds to cover filling and meet opposite edges. Crimp edges of turnovers with fork to seal.
2. Place turnovers on baking sheet; cut slits in top of each turnover to vent steam. In small bowl, combine egg and milk; brush on tops of turnovers. Bake turnovers 20 to 25 minutes or until golden. Cool before serving.

Fruit-filled pastry turnovers are much easier to pack and carry than pie, yet just as tasty.

Apple Raisin Turnovers
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