EASY APPLE TURNOVER PIE

EASY APPLE TURNOVER PIE 1 pkg, 2 sheets frozen puff pastry, thawed in the refrigerator (1 pound box) 12 medium sized apples; peeled, cored and sliced to 1/2 inch thickness 2 tbsp corn starch 1/2 cup sugar 1 tsp cinnamon 1/2 tsp fresh ground nutmeg pinch salt 1 egg 2 tbsp water few pinches turbinado sugar, optional Roll out the dough if necessary to be able to cut out 10 inch circles of pastry out of the sheets of pastry. Work quickly with puff pastry keeping it as cold as possible. Place one sheet of the pastry into the bottom of a 9 or 10 inch pie plate. Hold pastry in the fridge while the filling is being prepared. Toss together the corn starch, sugar, cinnamon, nutmeg and salt until well blended Toss this mixture with the prepared apples and spread evenly into the bottom pie crust. Top with the remaining round of puff pastry. Tuck the edges of the pastry under the bottom layer of pastry and pinch together with your fingers to seal. Brush the top of the pastry with an egg wash made from whisking together the egg and water. You do not use all this egg wash, just enough to brush onto the crust. Place the pie in the refrigerator for about a half hour before baking because puff pastry needs to be very cold before hitting a hot oven in order to puff up properly. Bake for approximately 20 minutes at 400 degrees F and then reduce the heat to 350 degrees F and bake for an additional 25 minutes or until the middle is bubbling and the crust is evenly golden brown. Let stand for at least a half hour before serving with a scoop of good vanilla ice-cream.