Page 173 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

frequently until the mixture thickens to a jammy consistency, about
10 minutes. Allow to cool to room temperature.

Procedure for the crusts
1

. In the bowl of an electric mixer fitted with the paddle attachment,
cream the butter, shortening, and brown sugar until light and fluffy.
Add the egg and beat until it’s fully incorporated. Mix in the milk and
vanilla.

2
. In a large bowl, whisk together the flour, baking soda, and salt.
Slowly add this mixture to the batter until just combined. Fold in the
oats by hand. Turn the dough out onto a large sheet of plastic
wrap, seal it up, and refrigerate it for at least 30 minutes. The

dough will be very soft until it is chilled.

Assembly
1
. Preheat the oven to 350°F (175°C). Line two sheet pans with
parchment.

2
. Dust a work surface with flour. Roll the dough to ⅛ inch (3 mm)
thick and, with a biscuit cutter or round cookie cutter, cut into 18 (4-
inch/10-cm) rounds. Place the rounds on the prepared sheet pans,

spacing them 1 inch (2.5 cm) apart.
3
. Brush the edges of each round with the egg wash.

4
. Place 1 tablespoon (15 ml) of filling on one half of each dough
round. Fold the dough over the filling and press the edges together.

Score the tops of the turnovers decoratively and bake them for 15
minutes, or until golden brown.