Last week unexpected guests arrived for dinner. They were unexpected but not unwelcome. I call these two lovely girls my grandkids and love them very much. But unexpected mouths at dinner time is always a challenge. When they are “tween-agers” the challenge is amplified. At this age they think all food should come in a bun and with a large soda. As CB will attest – that’s not how I roll!
Because I like to cook once for several meals – I call them “Next Day Dinners” – I’d put a pot roast in the crock pot before leaving for work. When the kids were dropped off I was thanking my lucky stars. What I didn’t have was dessert and kids need dessert – well to be honest, CB and I love dessert but forego it out of respect to the wishes of our waistlines – so the kids made it a special exception to that rule. Right? That’s what grandkids are for.
I scoured my cupboards found my favorite pie crust mix. Right on the counter were 2 Granny Smith apples and that settled the matter: turnovers! In twenty minutes I’d made the crust, mixed the apples with butter, cinnamon, nutmeg and brown sugar and they were ready for the oven. After dinner while the kids were helping CB clean the dishes – that’s right we put the little beggars to work! – I popped them into the oven and in about 20 minutes I served warm apple turnovers with a scoop of vanilla ice cream.” a well stocked pantry can save the day or at least the meal.
Moral of the story: “A well-stocked pantry can save the day … or at least the meal!”
- Pie crust mix
- 2 apples, peeled and chopped (I like Granny Smith apples but others can work.)
- 2 Tbsp butter
- 1 Tbsp sugar
- 2 Tbsp brown sugar
- 1-1/2 tsp flour
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cardamom (optional)
- 1-1/2 tsp lemon juice
- Preheat oven to 400°F
- in a large skillet melt butter over medium high heat
- Add sugar and apples and cook about 1 minute
- Add remaining ingredients and cook until apples begin to soften about 3 minutes
- Remove from heat
- Make enough dough for 2 crusts per package directions
- Roll out on a floured board to about ⅛" thick
- Cut dough into 6" circles (I used a bowl for a pattern)
- Place each disk on a baking sheet lined with parchment or foil
- Place ¼ of apple mixture on lower half of each disk
- Fold over and crimp the edges with a fork (seal them well for no leakage)
- Prick the top of each turnover 3 times with the fork
- Bake for about 20 minutes until golden brown.