Few fruits have been associated more with America than the apple, due in large part to John Chapman, affectionately known as Johnny Appleseed. Born in Massachusetts during the Revolutionary War, Chapman is said to have spent 40 years clearing land and planting apple seeds in Midwestern states. Apples thrived and became important foods for early settlers. Apples can be grown and stored for use throughout the year, and they are versatile fruits that can be used in many different recipes. Among these is the following recipe for easy apple turnovers, courtesy of Pillsbury.

Easy Apple Turnovers (Serves 4)

1 1/2 cups thinly sliced, peeled apples (roughly 1 1/2 medium-size apples)

1/4 cup packed brown sugar

2 tablespoons water

1 teaspoon lemon juice

1 tablespoon all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1 tablespoon butter or margarine

1/2 teaspoon vanilla

1 box refrigerated pie crusts

1 egg

Instructions:

1. In a 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water, and lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.

2. In a small bowl, mix flour, granulated sugar, and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat. Stir in butter and vanilla. Cool 15 minutes.

3. Meanwhile, heat oven to 350 Fahrenheit. Let pie crust pouch stand at room temperature for 15 minutes.

4. Remove each pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.

5. In a small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.

6. Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool. Drizzle with icing, if desired.

Expert tips: Tart apples, such as Granny Smith or McIntosh, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor.