Blackberry Apple Turnovers (adapted from Fine Cooking Magazine, Aug/Sept. 2010)

For The Dough:

• 2 1/2 cups all-purpose flour
• 2 Tbsp. granulated sugar
• 1/2 tsp. kosher salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 12 pieces
• 6 oz. cold cream cheese, cut into 6 pieces
• 1/2 cup heavy cream

For the Filling

• 6 oz. (1 1/4 cups) blackberries, halved
• 1 large Pink lady apple, peeled, cored, and cut into 1/4 inch dice
• 1/2 cup light brown sugar
• 2  tsp. minute tapioca
• 1/2 tsp. ground allspice
• 1/4 tsp. kosher salt

For Assembly:

• 1 large egg yolk
• granulated or turbinado (raw) sugar

Make the Dough:

Put the flour, sugar, and salt in a food processor.  Add the butter and cream cheese and pulse until the mixture resembles coarse meal, 8 to 10 pulses.  Add the cream and pulse, pausing to scrape the bowl once or twice, just until the dough starts to come together, 8 to 10 pulses more.  Do not over-process.  Turn the dough out onto a clean work surface, gather it together, and pat it into a rectangle.  Wrap it in plastic and refrigerate for at least 2 hours and up to 3 days.

When Ready to Bake:

Position racks in the bottom and top thirds of the oven and heat the oven to 400F.  Line 2 large rimmed baking sheets with parchment.

On a Lightly Floured Surface:

Using a lightly floured rolling pin, roll the dough into a 13 x 18-inch rectangle.  Be sure to loosen the dough several times and reflour underneath so it doesn’t stick.  Trim the edges straight to form a 12 x 16-inch rectangle and cut the dough into twelve 4-inch squares.  Put six squares on each baking sheet.

Make the Filling:

In a medium bowl, lightly toss the blackberries, apple, brown sugar, flour, tapioca, allspice, and salt until combined.

Assemble and Bake the Turnovers:

In a small bowl, beat the egg yolk with 1 tsp. water.  Brush the outer edges of each dough square with the egg wash.  Spoon 2 Tbsp. of the filling in the center of each square.  Bring the points together into a triangle, pressing to seal the edges.  Lightly brush the top of each turnover with egg wash and sprinkle with a scant 1/2 tsp. granulated or turbinado sugar.  With the tip of a paring knife, cut a steam vent in the center of the top crust of each turnover.

Bake Until the Turnovers are Browned:

And the filling is bubbling, 25 to 30 minutes, swapping and rotating the baking sheets’ positions about halfway through baking.  (Don’t worry if juice leaks out – it’s part of these turnovers’ charm).

Transfer the Baking Sheets to Racks:

And allow to cool for 5 minutes.  Then loosen the turnovers with an offset spatula and cool completely on the sheets.  The turnovers are best the day they’ve been made.

Foolproof Pie Dough (Cook’s Illustrated, Nov. 2007)

For one 9 inch Double Crust Pie

• 2 1/2 cups all-purpose flour
• 1 tsp. table salt
• 2 Tbsp. sugar
• 12 Tbsp. cold unsalted butter (1 1/2 sticks), cut into 1/4 inch slices
• 1/2 cup chilled solid vegetable shortening, cut into 4 pieces
• 1/4 cup vodka, cold
• 1/4 cup cold water

1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

Peach Blueberry Pie (adapted from Cooks Illustrated Peach Pie, July 1995)

Makes 1 9-inch pie

• 5 cups peaches (about 2 1/2 lbs), peeled, pitted, and sliced*
• 1 cup blueberries*
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp. lemon juice
  
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/4 tsp. table salt
• 3 Tbsp. quick-cooking tapioca
• 2 Tbsp. unsalted butter, cut into small pieces
  

1. Heat oven to 400 degrees Fahrenheit.  Toss fruit with sugars, lemon juice, spices and tapioca; let stand for 15 minutes.
2. Roll out one dough ball on lightly floured surface into 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch Pyrex pie pan, leaving dough that overhangs the lip in place. Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.
3. Roll remaining dough ball on lightly floured surface into 10-inch circle. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. If pie dough is very soft, place in freezer for 10 minutes before baking.
4. Place pie on baking sheet; bake until top crust is golden, 20 to 25 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is golden brown, 30 to 40 minutes longer.
5. Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, at least 2 hours.

*You can used frozen, sliced peaches.  Do not thaw before using.  Same thing goes for blueberries.