1 1/2 cups All-Purpose Flour
1 tablespoon Sugar
1 teaspoon Salt
10 tablespoons cold Lard
2 to 3 tablespoons Ice Water
For the Dough: Combine the flour, sugar, and salt into a large bowl. Add the butter and lard, ensuring each is sufficiently chilled. Combine the butter and shortening with the dry ingredients using your fingers until the mixture blends into pea-size pieces (smaller crumbs will still remain as well). Mix in the ice water, one tablespoon at a time, only until the dough comes together. You may not need all 3 tablespoons of water and be careful not to over-mix the dough.
When the dough is mixed and smooth, form it into a ball and wrap it in plastic wrap. Refrigerate the dough for no less than 30 minutes.
When the dough is chilled, use a rolling pin to roll it into a 1/8-inch thick circle. Cut the dough into 8 6-inch rounds using a knife or a properly sized bowl. Place the rounds onto wax paper and put back into the refrigerator to re-chill.
2 tablespoons Butter
3 Honey Crisp Apples (peeled; cored and cut into thin small pieces)
1/2 cup Brown Sugar
3/4 teaspoon Cinnamon
1/2 teaspoon Nutmeg
zest from 2 Lemons
For the Filling: Melt the butter in a large sauté pan over medium heat. When the butter is melted, place the sliced apples into the pan and cook for 2 minutes. Add the brown sugar, cinnamon, nutmeg, and lemon zest and cook for an additional 2 minutes.
2 tablespoons Cornstarch
2 tablespoons Orange Juice
Make a slurry by combining the orange juice with the cornstarch in a small cup and mix thoroughly. Add the slurry to the apple mixture and cook for 2 minutes. Remove the mixture from the heat and allow to cool.
To make the turnovers, remove the dough rounds from the refrigerator. Spoon the apples along with a small amount of the filling liquid onto one-half of each round. After placing the filling, fold the other half of the dough over the filling-covered half and pinch the edges together until they are firmly formed. Using a knife, make a small slit in the top of each turnover.
1 Egg Yolk
1 tablespoon Water
Whisk the egg yolk and water together and brush each turnover with the egg wash. Place the turnovers onto a cookie sheet and put them in the refrigerator to cool while the oven is preheating to 400 degrees F.
Bake the turnovers on the center oven rack for 25 minutes, or until golden brown. Check the turnovers frequently to avoid overcooking.
1/2 cup Confectioner’s Sugar
1/2 tablespoon Milk
1/2 tablespoon Vanilla
For the Optional Glaze: If you prefer glazed turnovers, prepare the glazing ingredients by mixing together the confectioner’s sugar, milk and vanilla. Mix until smooth and drizzle over the cooked and cooled turnovers.