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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Fresh apple, canned pineapple and plump raisins combine in this fun turnover from field editor Carolyn Kyzer of Alexander, Arkansas. The crust, made from refrigerated pie pastry, is a tasty shortcut. Ingredients:
1 sheet refrigerated pie pastry |
1 medium tart apple, peeled and coarsely chopped |
1 can (8 ounces) crushed pineapple, well drained |
3/4 cup sugar |
1/3 cup finely chopped celery |
1/3 cup raisins |
1/3 cup chopped walnuts |
1/4 cup king arthur unbleached all-purpose flour |
ice cream, optional |
Directions:
1. Unfold pastry and place on a baking sheet. In a bowl, combine the apple, pineapple, sugar, celery, raisins, walnuts and flour; toss gently. Spoon filling onto half of crust, leaving 1 in. around edge. Fold pastry over filling and seal edge well. Cut slit in top.
2. Bake at 400° for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Cut into wedges. Serve with ice cream if desired. Yield: 4 servings.
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