Breakfast: December 2003 Archives

I know it's bad, but I used two convenience foods to make apple turnovers this morning and was pretty happy with the results (although I do think the filling could be improved upon with fresh apples sauteed with butter, brown sugar and spices, but then you lose the 5-minute prep time). The magazine I work for has a 1-2-3 dessert feature, and that's where this comes from (with my own modifications).

It's one of those refrigerated pie crusts and apple pie filling. The crust is folded in fourths when you buy it, so you just tear it into quarters along those lines, put some filling on each quarter, sprinkle it with cinnamon and freshly ground nutmeg, then fold the crust over the filling and press closed with the tines of a fork. Cut some vents in the top of each and bake in a 450-degree oven about 10 minutes (mine took 13 minutes).

I think those pie crusts are much, much better than anything I can make from scratch. I'm working on that; I think it's going to take a lot of practice for me to perfect pie crusts. These refrigerated crusts almost make me wonder why I should bother, though.