Fresh apple, canned pineapple and plump raisins combine in this fun turnover from field editor Carolyn Kyzer of Alexander, Arkansas. The crust, made from refrigerated pie pastry, is a tasty shortcut.
Ingredients
- 1 sheet refrigerated pie pastry
- 1 medium tart apple, peeled and coarsely chopped
- 1 can (8 ounces) crushed pineapple, well drained
- 3/4 cup sugar
- 1/3 cup finely chopped celery
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- 1/4 cup all-purpose flour
- Ice cream, optional
Directions
- Unfold pastry and place on a baking sheet. In a bowl, combine the apple, pineapple, sugar, celery, raisins, walnuts and flour; toss gently. Spoon filling onto half of crust, leaving 1 in. around edge. Fold pastry over filling and seal edge well. Cut slit in top.
- Bake at 400° for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Cut into wedges. Serve with ice cream if desired.
Loading Popular in the Community
