2 1/4 cups + 2 tablespoons flour (286 grams)
2 tablespoons sugar (25 grams)
3 teaspoons baking powder (15 grams)
1/2 teaspoon salt (2.8 grams)
1/4 cup butter (57 grams)
3/4 cup milk (whole) (173 grams)
1 egg beaten
APPLE PIE FILLING
2-3 small apples peeled diced small (1 cup)
1/2 - 3/4 teaspoon cinnamon (3-5 grams)
1/4 cup packed brown sugar (50 grams)
1 teaspoon corn starch (3.13 grams)
1/4 cup water (59 ml)
Pre-heat oven to 375° (190° celsius). Line 2 cookie sheets with parchment paper.
In a large bowl whisk together flour, sugar, baking powder and salt. Cut in butter with a pastry blender, add milk and egg. Mix quickly together, move to a lightly floured flat surface, and knead lightly until dough comes together (dough might be too sticky, if so add a little more flour until it is just manageable, it must remain soft and a little sticky). Wrap in plastic and refrigerate while you make the apple pie filling.
APPLE PIE FILLING
In a small pot add small diced apples, cinnamon, brown sugar, corn starch and water, stir to combine, heat on low heat until thickened, approximately 15 minutes. Remove from heat and let cool.
Remove dough from fridge and roll flat, about pie crust thickness or even a little thicker if you want (be sure to lightly flour flat surface, top of dough and rollingpin) Cut with a large round cookie cutter, brush with melted butter (melt 1 tablespoon butter), place approximately 1 teaspoon of apple pie filling on one side of circle, fold over and seal edges with a fork dipped in flour. Place on prepared cookie sheets, brush turnovers lightly with milk and bake approximately 15 minutes or until golden. Let cool slightly, eat plain or dust with powdered sugar or drizzle with vanilla glaze. Enjoy!
In a small bowl whisk together 1/2 cup powdered sugar, 3/4 teaspoon vanilla and 1 tablespoon cream, whisk until smooth (if you like it thinner add more cream). (to easily fill pastry bag, place in a glass, fold bag over side of glass and fill with glaze)
recipe source here