YIELD: Makes 4 servings


1 T – dried currants

3 T – finely chopped walnuts

1/2 tsp. – ground cinnamon, plus additional for dusting

6 T – honey, divided

2 large – baking apples

2 – prepared pie dough for single-crust, purchase or homemade


In a small bowl, combine currants, walnuts and 1/2 teaspoon cinnamon. Stir in 3 Tablespoons honey.

Peel apples and cut each in half lengthwise. Remove seeds and stem. 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 ball into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple half with filling-side up. Tuck and wrap dough under each apple half. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely.

Combine 1 Tablespoon honey with 1 teaspoon hot water. Stir until honey dissolves. Brush mixture over tops of turnovers; dust with additional cinnamon.

Transfer turnovers to an ungreased baking sheet. Bake at 375°F for about 35 minutes, until turnovers art golden.

Remove from oven and drizzle with remaining 2 Tablespoons honey. Serve warm or at room temperature.

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