The following dough can be used for turnovers, pie, or free form tarts. For more details on making a pie go to Perfect Apple Pie.

The dough:
This is a half recipe of dough and only makes enough for 6 to eight tarts or a single crust pie. Double it for a double crust pie.
Ingredients

• 6.25 oz all-purpose flour (1 cup plus 3 Tablespoons)
• 1 T sugar
• 1/4 tsp kosher salt
• 4 oz unsalted butter  cut into small pieces
• 1.5 oz ice water (3 Tablespoons)

Method

1. Combine 2/3rds of flour, sugar, and salt in the bowl of a food processor. Pulse twice to incorporate. Spread butter chunks evenly over surface. Pulse until no dry flour remains and dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
2. Sprinkle with water and, using a rubber spatula, fold and press dough until it comes together into a ball. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.

Alternative method

1. ​Combine dry ingredients in bowl. 
2. Cut butter into small pieces and toss in flour mixture. 
3. Break up butter into smaller pieces.
4. Add water and stir in.
5. Dump dough mixture onto counter and fold until dough holds together.
6. Shape into a round disc and wrap in plastic wrap. Refrigerate for two hour or more before using.

Apple Turnovers

• 6 Tbl granulated sugar
• 1/2 tsp. ground cinnamon 
• ¼ tsp salt
• 2 large apples (about 1 lb. total) or 12 ozs prepped apples 
• 2 Tbs. unsalted butter
• 1 Tbs. cornstarch
• 4 Tbl water
• Egg wash: one egg beaten with one T water
• Granulated sugar, for sprinkling

Apple Filling: 

1. Peel and core apples, and cut them into 1/2-inch cubes. Toss in a 2-quart heavy-bottomed saucepan with sugar, butter, salt, and cinnamon. Heat over medium heat until butter is melted, then add 2 tablespoons water. Cover and simmer for 10 to 12 minutes, until apples are starting to soften.
2. Whisk cornstarch with remaining 2 tablespoons water and add to softened apple mixture. Cover and simmer for an additional 1 to 2 minutes, until liquid thickens and jells slightly. Remove from heat.

Assemble and bake the turnovers:

1. Line baking sheets with kitchen parchment. Preheat the oven to 400°F (lower for convection oven). 
2. Divide dough into six equal pieces (or eight if you want smaller tarts).
3. Flour a smooth work surface well. With a rolling pin, roll each piece of dough into a larger oval, approximately 6 inches long and 4 inches wide. Brush off any excess flour.
4. Spoon heaping tablespoon of apple mix on each oval. Fold half of the oval over the apples so that it falls just short of the edge of the bottom half. Gently mold the dough around the apple to eliminate any trapped air. Fold the edge of the bottom half up over the edge of the top half and press to seal. Flute the edge as you would a pie. Brush the top of the turnovers with egg-wash and sprinkle with additional sugar. Slice 3 slashes across top of each pie. 
5. Bake until golden brown, 25-30 minutes. Use a spatula to move the turnovers from the baking sheet to a cooling rack.