Apple Turnovers With Custard Pie
3 egg yolks slightly beaten
4 medium baking apples peeled, sliced
butter or margarine diced
1Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium/high heat until thickened and bubbly.
2Reduce heat; cook and stir for 2 minutes. Remove from heat; stir in 1 cup into yolks,Return all to pan. Bring to a gentle boil; cook and stir for 2 minutes.
3Remove from heat; stir in vanilla. Cool slightly. Cover surface of custard with waxed paper; chill.
4Place apples in a bowl; sprinkle with lemon juice. Add butter. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.
5Divide pastry into 8 portions; roll each into a 5 inch square. Spoon filling off-center on each.
6Brush edges with milk. Fold over to form a triangle; seal. Crimp with tines of fork. Make steam vents in top.
7Place on greased baking sheets. Chill 15 minutes. Brush with milk. Bake at 400 for 35 minutes.
8Serve warm with custard.