Photo: Ezra Pound Cake, Flickr
There's nothing quite like offerings of an apple turnover: the bubbling, cinnamon-scented contents bursting out of a buttery crust in a portable pie made for individual consumption! Fruit-filled turnovers first started making an appearance in the early 19th century, when the individually packaged pies were largely sold by street vendors to the working class.
Today, apple turnovers are more favored by crust fanatics, for the favorable crust-to-filling ratio, even if they do create a little bit more work in the baking department. For a classic recipe, we recommend Ina Garten's Apple Turnover recipe -- in addition to calling for the usual cinnamon and nutmeg, her flavorful, fruit-tastic version also includes tart apples, dried cherries and orange zest.
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