Apple Turnovers

I made gluten free Apple Turnovers for breakfast yesterday and initially thought they were a big flop.  I was munching away on mine thinking how yummy it was but nobody else said a word.  Then about an hour later everybody started clamoring about how "good they were" and "could I make more."  I guess everybody was too busy stuffing their mouths to compliment me initially.  :-)

These were pretty easy to make considering this was my first try at pie crust (gluten free or otherwise).  I used the pie crust recipe from Cooking for Isaiah but there are plenty of good recipes on the internet too.  Either way you will need about two pounds of dough to make 10 small turnovers.  I made the dough Sunday night and rolled it out Monday.  After rolling out the dough (about 1/4" thick) I cut it into 5" squares.  In each square I placed 1/8 cup of pie filling.  (I can my own but you can purchase it in the store as well.)  Then I painted the edges with egg wash (1 egg beaten with 1 tsp of water).  Once I painted the edges, I folded the turnover closed and put it on a baking sheet lined with parchment paper.  I repeated this process until I used up all the dough.  Then I painted the tops of all the turnovers with egg wash and sprinkled with sugar.  I baked them in the oven at 350 degrees for 22 minutes.  Then I let them cool on wire racks.

I baked these the night before I wanted them.  Then I got up the next morning and stuck them back in the oven for 20 minutes at 200 degrees.  While they warmed up I mixed up a vanilla glaze to drizzle over them.  Here's the recipe I use for vanilla glaze:
2/3 cup Powdered Sugar
1-2 Tbsp Warm Water
1/4 tsp Vanilla
Enjoy!