| Ingredients | Weight | Measure |
|---|---|---|
| PIE CRUST | 26 each | |
| PIE FILLING,APPLE,PREPARED | 12 lbs | 1 gal 2 qts |
| MILK AND WATER WASH | 3 cups |
1 Prepare Pie Crust to yield enough dough to prepare cobbler for 100 portions. Divide dough into 8 pieces.
2 Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18 by 24-inch rectangular sheet about 1/8-inch thick. Cut into twelve 6-inch squares. Brush edges of each square with water.
3 Place 1/4 cup of fruit filling in the center of each square. Fold opposite corner of dough together forming a triangle. Seal by crimping edges.
4 Make 2-1/2 inch slits near the center fold to allow steam to escape during baking.
5 Place 12 turnovers on each lightly greased sheet pan.
6 Brush top of each turnover with Milk and Water wash. Allow to dry before baking.Do not use Egg and Milk wash or Egg and Water wash for turnovers. The egg and milk will cause the turnovers to brown excessively and egg and water wash will cause turnovers to be too pale in color.
7 Bake at 425 F. for 20 minutes or until lightly browned.
Portion 1 Turnover
Yield 100