1 bag of Bob’s Red Mill gluten-free piecrust
20 T. butter
6 T. ice cold water
1 can Comstock gluten-free apple pie filling
3 T. sugar
5 T. unsalted butter
2 squares white chocolate bark
*Preheat oven to 400 degrees. In a mixer, using the paddle attachment, mix pie crust mix and COLD butter (cut into 1/2 in. squares) until mixed well and resembles course crumbs. Add ice cold water by the tablespoon until the dough pulls together but is not too wet. Separate into two ball and flatten. Wrap in plastic wrap and refrigerate for 1 hr. Remove from fridge and separate into 1 c. pieces. Roll into a circle 1/2 in. thick. Place 1-2 T. apple pie filling on one side with a little space between the filling and the end of the dough. Fold over the other side and press the two sides together to seal. Meanwhile, melt 5 T. butter over low heat. Brush butter on to each turnover (reserving 1 T. for the chocolate) then sprinkle with sugar. Bake the turnovers 3 inches apart on a greased baking sheet for 15- 20 minutes or until pie crust is cooked through. Let cool slightly. Add the two white chocolate squares to the remaining 1 T. butter and stir over low heat until melted. Drizzle over turnovers and enjoy warm.