These are easier than apple pie! You can make fun decorations with the extra scraps of dough.
Makes 4 servings
- 1 Tablespoon dried currants
- 3 Tablespoons finely chopped walnuts
- 1/2 teaspoon ground cinnamon, plus additional for dusting
- 6 Tablespoons honey, divided
- 2 large baking apples
- 2 prepared pie dough for single-crust, purchase or homemade
In a small bowl, combine currants, walnuts and 1/2 teaspoon cinnamon. Stir in 3 Tablespoons honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each ball into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple half with filling-side up. Tuck and wrap dough around each apple half. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tablespoon honey with 1 teaspoon steaming hot water. Stir until honey dissolves. Brush mixture over tops of turnovers; dust with additional cinnamon. Transfer turnovers to an ungreased baking sheet. Bake at 375°F for about 35 minutes, until turnovers art golden. Remove from oven and drizzle with remaining 2 Tablespoons honey. Serve warm or at room temperature.