YIELD: Makes 4 servings
1 T – dried currants
3 T – finely chopped walnuts
1/2 tsp. – ground cinnamon, plus additional for dusting
6 T – honey, divided
2 large – baking apples
2 – prepared pie dough for single-crust, purchase or homemade
In a small bowl, combine currants, walnuts and 1/2 teaspoon cinnamon. Stir in 3 Tablespoons honey.
Peel apples and cut each in half lengthwise. Remove seeds and stem. Scoop out core from each half with a melon baller, making a wide hole for filling.
Divide honey mixture evenly between apple centers.
Divide pie dough into 4 balls. Roll each ball into a 6-inch circle about 1/4-inch thick. Lay 1 piece of dough over each apple half with filling-side up. Tuck and wrap dough under each apple half. Trim dough to fit. Pinch the edges of dough underneath apples to seal entirely.
Combine 1 Tablespoon honey with 1 teaspoon hot water. Stir until honey dissolves. Brush mixture over tops of turnovers; dust with additional cinnamon.
Transfer turnovers to an ungreased baking sheet. Bake at 375°F for about 35 minutes, until turnovers art golden.
Remove from oven and drizzle with remaining 2 Tablespoons honey. Serve warm or at room temperature.