Honey Apple Turnovers
Makes 4 servings.


1 Tbsp.

dried currants

3 Tbsp.

finely chopped walnuts

1/2 tsp. 

ground cinnamon, plus additional for dusting

6 Tbsp.

honey, divided

large baking apples


Prepared pie dough for two single-crust 9-inch pies (purchased or homemade)




In a small bowl, combine currants, walnuts and 1/2 tsp. cinnamon. Stir in 3 Tbsp. honey. Peel apples and cut each in half lengthwise. Trim away stem and blossom ends. Scoop out core from each half with a melon baller, making a wide hole for filling. Divide honey mixture evenly between apple centers. Divide pie dough into 4 balls. Roll each into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple with filling-side up. Tuck and wrap dough around each apple. Trim dough to fit.  Pinch the edges of dough underneath apples to seal entirely. Combine 1 Tbsp. honey with 1 tsp. steaming hot water. Stir until honey dissolves. Brush mixture over tops of dumplings; dust with additional cinnamon. Transfer dumplings to an ungreased baking sheet. Bake at 375F for about 35 minutes, until dumplings are golden. Remove from oven and drizzle with remaining 2 Tbsp. honey. Serve warm or at room temperature.


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