WHOLE WHEAT APPLE PIE TURNOVERS

Whole Wheat Apple Pie Turnovers

Adapted from Food Network, " Not My Momma's Meals".

Ingredients:
1 teaspoon organic non-hydrogenated shortening
5 medium apples, peeled, cored and sliced

3 tablespoons sugar

1/2 teaspoon ground cinnamon1 teaspoon lemon juice

1 Whole Wheat Pie Crust, recipe follows

Flour, for dusting

Directions:

Heat the shortening in a large skillet over medium heat until melted.

Add the apples, sugar, cinnamon and lemon juice. Cook over medium heat, stirring occasionally, until the apples are soft, 10 to 15 minutes. Remove from the heat and let the filling cool, about 15 minutes.

Cut the Whole Wheat Pie Crust into 8 equal pieces.

On a lightly floured surface, roll each piece into a 5-inch round. Spoon 2 tablespoons filling slightly off center of each round. Fold each round over the filling to make a half-moon shape. Seal by pressing the edges with the tines of a fork. Prick or slice the top of each pie 2 or 3 times to vent. Bake until golden, about 20 minutes. A little of the filling may bubble out.

Cool on the baking sheet on a rack, about 5 minutes. Serve warm or at room temperature

Whole Wheat Pie Crust:
1 1/2 cups whole wheat flour
2 tbsp organic pure cane sugar
1/2 tsp cinnamon
1/4 tsp baking powder
1/2 cup+ 2 tbsp organic non-hydrogenated shortening, pinch off small pieces and chill in freezer for 15 min
6 tbsp ice water

Fit your food processor with a metal blade.
Measure the flour and salt into the processor bowl. Process for 10 seconds to combine.
Scatter small bits of Spectrum Organic Shortening into the processor bowl, evenly over the flour. Process for about 15 seconds, stopping once to scrape down the sides using a rubber spatula, until the mixture looks like coarse crumbs. Measure your cold water into a cup.
While the processor is running, slowly pour 4 tablespoons of the cold water into the feed tube.
Process for about 30 seconds, or until the dough has formed an elongated ball on one side of the processor bowl. You'll hear a banging sound as the dough forms into this elongated ball.
Turn off the processor and feel the dough. It should be smooth and it should hold together completely. If it feels dry and is crumbly, you'll need to turn on the processor and add another tablespoon or two of cold water and process until it holds together and feel smooth and not dry. Usually, you won't need to add additional water, but sometimes the protein in the flour is a bit higher than usual and it will require a little more water, or if it is a particularly dry day you might need a bit more water. The more you make pie dough, the more you'll know the feel that is perfect for a good pie dough. Remove the dough from the processor, and pat it into a thick disk, about 5" round. Wrap it in wax paper or plastic wrap and refrigerate for about 30 minutes to chill and to let the dough rest - this makes it easier to roll out. Remove the dough from the refrigerator and set it on the counter for a few minutes to make it easier to roll. Sprinkle your counter top lightly with flour. Unwrap the dough, and place it in the center of the lightly floured counter top, then turn it over to coat with flour. Dust your rolling pin with flour, then use it to pat the dough into a round disk about 8" in diameter.