Apple Beauty Shots (and Air-Fried Turnovers)

Cox’s Orange Pippin, Clarkdale Fruit Farms, Deerfield, Massachusetts. (Bar Lois Weeks)

NOW THAT THE APPLES are mostly off the trees at New England’s orchards, we get to enjoy their beauty close up, en masse.

They arrive from the orchard to the packing house in large bins, where they fill the view with their stunning looks and the air with their fragrance.

Roxbury Russets, Averill Farm, Washington, Connecticut. (Bar Lois Weeks)
Honeycrisp, Phoenix Fruit Farm, Belchertown, Massachusetts. (Russell Steven Powell)
McIntosh, Hackett’s Orchard, South Hero, Vermont. (Russell Steven Powell)

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AIR-FRIED APPLE TURNOVERS is our first attempt at using the air fryer for pastry, and despite our initial trepidation, they are very good. We adapted our recipe from Better Homes & Gardens 100 Best Apple Recipes, published this fall.

The turnovers, or hand-pies, as they are sometimes called, are excellent. The sweet filling is bursting with texture and apple flavor, enveloped in a light and flaky pastry. They cook in just 10 minutes!

The biggest change to the recipe is substituting white whole-wheat flour for all-purpose flour to make the turnovers as nutritious as they are delicious.

Both whole-wheat and white whole-wheat flour use the wheat berry’s bran, germ, and endosperm, but white whole-wheat flour is made from hard white spring or winter wheat, whereas whole-wheat flour is made from red spring or winter wheat. They provide the same nutrition.

The main difference is in flavor and texture. The light-brown whole wheat flour has a robust, nutty taste, while white whole-wheat flour is lighter, and mildly sweet. White whole-wheat flour is much easier to work with making pastry, too.

Air-fried Apple Turnovers. (Bar Lois Weeks)

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2020 CALENDARS ARE IN!

THE 2020 NEW ENGLAND APPLES wall calendar is now available.

Each month features a photograph of a New England orchard by Bar Lois Weeks and Russell Steven Powell, a photo and description of a New England apple, and a health tip about eating apples.

The back page has a list of New England orchards with web addresses and contact information.

To order your calendar, send $10 to New England Apple Association, PO Box 41, Hatfield, MA 01038. Price includes shipping.

Air-Fried Apple Turnovers

Yield: 18 turnovers

Filling

5 c New England apples, cored and chopped

1/3 c sugar

1/4 c packed brown sugar

3 T white whole-wheat flour

3/4 t apple pie spice

Pastry

2-1/4 c white whole-wheat flour

2/3 c butter

1/2 t salt

8 T ice-cold water

Wash

1 egg

1 T water

In large skillet over medium heat, cook filling ingredients for 10 minutes or until apples are soft, stirring occasionally. Set aside.

In large bowl, mix together flour and salt. Use pastry knife to cut butter into flour until pieces are pea-size.

Add and stir in water 1 T at a time to form a ball. Divide in half to make two balls.

On lightly floured surface, roll out a 12″ x 12″ square, and cut into 9 four-inch squares.

Spoon 2 T filling in each square, wet edges, fold over and crimp. Transfer to greased baking sheet for air fryer.

Whisk together egg and 1 T water and brush tops.

Air fry at 380°F for 10 minutes. Cool on wire rack.

Repeat process for remaining dough.

These turnovers can also be fried in skillet with vegetable oil. Heat oil to between 360°F and 375°F and fry for three minutes, turning once, until brown. Remove with slotted spoon and drain on paper towels.

 

Adapted from Better Homes & Gardens 100 Best Apple Recipes, Fall 2019

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