Ingredients
CUSTARD:1/3 cup sugar2 tablespoons cornstarch2 cups milk or half-and-half cream3 egg yolks, lightly beaten1 tablespoon vanilla extractTURNOVERS:4 medium baking apples, peeled and cut into 1/4-in slices1 tablespoon lemon juice2 tablespoons butter, diced1/3 cup sugar3/4 teaspoon ground cinnamon1 tablespoon cornstarchPastry for double-crust pieMilk
Preparation
Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from heat; stir 1 cup into yolks. Return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool slightly. Cover surface of custard with waxed paper; chill.
Place apples in a bowl; sprinkle with lemon juice. Add butter. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.
Divide pastry into eight portions; roll each into a 5-in. square. Spoon filling off-center on each. Brush edges with milk. Fold over to form a triangle; seal. Crimp with tines of fork. Make steam vents on top.
Place on greased baking sheets. Chill 15 minutes. Brush with milk. Bake at 400° for 35 minutes. Serve warm with custard.
