TUESDAY'S TREAT

On this first day of 2013 I'm sharing another recipe from THE COOKING LIGHT COOKBOOK. This one is a slightly healthier version of fried apple pies and sounds like a winner.
UNFRIED APPLE PIES
CRUST:
1 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. baking powder
1/3 c. hot fat-free milk
1/4 c. vegetable shortening

FILLING:
1 c. dried apples, chopped
1/2 c. dried cranberries
1/2 c. water
1/2 c. apple cider
1/4 c. packed brown sugar

REMAINING INGREDIENTS: 
cooking spray
1 large egg white
1 tbsp. water
1 1/2 tsp. turbinado sugar or granulated sugar

1. To prepare crust, lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, salt, and baking powder, stirring with a whisk. Combine milk and shortening in a large bowl, stirring until shortening dissolves. Gradually add flour mixture to milk mixture; tossing with a fork just until blended. Turn dough onto a piece of plastic wrap. Knead into a ball (dough will be sticky). Cover and chill at least 2 hours.
2. To prepare filling, combine dried apples, dried cranberries, 1/2 c. water, and apple cider in a small saucepan. Bring to a boil over medium-high heat. Cover; reduce heat, and simmer 10 minutes or until fruit is tender, stirring occasionally. Stir in brown sugar, and cool to room temperature.
3. Preheat oven to 450.
4. Divide dough into 8 equal portions. Working with one dough portion at a time(cover remaining portions to prevent drying), roll into a 6 inch circle on a lightly floured surface. Spoon about 2 tbsp. filling onto half of a circle; moisten edges of dough with water. Fold dough over filling; press edges together with a fork to seal. Place pies on a baking sheet coated with cooking spray. Combine egg white and 1 tbsp. water, stirring with a whisk, brush over pies. Sprinkle with turbinado sugar. Bake at 450 for 12 minutes or until golden. Place on a wire rack. Serve warm or at room temperature. Yield : 8 servings (serving size-1 pie)