Title: Dried Cherries and Apple Turnovers - Glorious Liqueurs
Categories: Makebooze
Yield: 20 Turnovers

1	lb	Golden delicious apples,
		Peeled, cored and chopped
1	lb	Granny Smith apples, peeled,
		Cored and chopped
1/3	c	Sugar
1/4	c	Unsalted butter
1	tb	Grated lemon peel
1		Lemon, juice of
2	tb	Cherry liqueur
		Butter crust*
1		Egg, beaten with
1	ts	Water

Prepare and chill the butter crust. *Separate recipe in this series.

Cook apples, sugar, butter, lemon peel and juice in a covered saucepan over medium heat until juices form, about 5 minutes. Uncover the pan and cook until most of the liquid is evaporated and apples are almost soft but still hold their shape. Remove from heat and cool completely. Stir in the cherry liqueur.

Preheat oven to 450F. Butter 2 or 3 baking sheets.

Roll pastry 1/8 inch thick and cut out 20 circles with a 4 inch round cutter or cut in squares with a pizza cutter.

Fill with 1 tablespoon mixture each, fold over, pressing edges first with fingers, then with a fork to seal.

Brush tops of turnovers with egg/water and poke a 1/* hole in the top of each. Bake, 2 inches apart on baking sheets and bake, turning sheets halfway through about 20 minutes until golden brown. Serve warm.

New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..

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