Aunt Elizabeth always puts up my school dinner for me. She won't give me anything but plain bread and butter, but she cuts it nice and thick. And Aunt Laura slips in a cooky or an apple turnover when Elizabeth's back is turned."
-Emily of New Moon, Chapter 9.

2 c. flour
1 tsp. salt
3/4 c. shortening
5 T. cold water

Mix salt and flour. Cut in shortening. Add water a tablespoon at a time. Form ball. Roll out on floured surface. This dough will dry out quickly, so use immediately.

1 3/4 c. canned or fresh apples
1/3 c. packed brown sugar
1 T. margarine
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/3 c. water
1 T. flour
1 tsp. sugar

Preheat oven to 425 degrees. Bring fruit and water to a boil in a saucepan. Lower heat and simmer for about five minutes. Stir in remaining ingredients, except butter, and bring to a boil once more. Boil for a minute, then add butter. Cut your pastries into circles or squares and fill and pinch closed. Bake on a greased cookie sheet and bake for about 20 minutes or until golden.

Optional: You can drizzle a confectioner sugar and water glaze over turnovers.
Yield: 6-7 "calzone"-sized or 18-20 "ravioli" sized