Easy Apple Turnover Tastes Like Pie

I've made this easy Apple Turnover several times because an apple pie is just to big for a household of two. This is the perfect size, is easy to make and tastes just like apple pie. My friend Sandy shared the recipe with me years ago and I just rediscovered it in a pile of recipes shoved in a drawer.

Words of advice learned from experience:

don't be lazy, the apples NEED to be peeled.
make sure the refrigerated pie crust is room temp, otherwise it breaks when you try to fold it over.
be patient, let the cooked apple filling cool before you put it on the crust. I didn't and it made the pie crust wet and mushy and it broke when I tried to fold it.
remember to refrigerate the leftovers (like you'll have leftovers, HA!)

WHAT YOU NEED:

1.5 C. of thinly sliced PEELED apples
1/4 C. firmly packed brown sugar
1 T water
1 T flour
1 t lemon juice
1 T sugar
1/2 t vanilla
1 T butter
1 Ready Made Pie Crust, room temperature
1 T water
1 egg

MAKE IT:

In a medium saucepan, combine apples, brown sugar, water and lemon juice. Cook over medium heat until bubbly, stirring occasionally. Reduce heat, cover. Cook over low heat for 6-8 minutes or until apples are tender, stirring occasionally. In small bowl combine flour, sugar and salt and stir into apple mixture. Cook until mixture thickens, stirring constantly. Remove from heat; stir in vanilla and butter. Cool 15-20 minutes. Seriously, let it cool before putting it on the crust or you'll have a mess (advice from experience).

Heat oven to 375. Place one pie crust (that is room temperature) on an ungreased cookie sheet and spoon the apple mixture evenly on 1/2 of the crust to a 1/2 inch from the edge. Beat egg and water, brush over crust edge and fold crust over fruit (see pic for a visual). Press edges firmly and cut small vents in top of crust, brush surface with egg. Bake 25-35 minutes.

Let cool before serving and serve with a dollop of whipped cream. Serves four, unless you're like my husband and I and we just cut it in half.