Puff Pastry Apple Turnovers

Ingredients
9 puff pastry, squares (5x5)
5 apples, peeled, cored and sliced into wedges
1 teaspoon lemon juice (you can use lime)
4 tablespoons butter
1 1/2 teaspoons pumpkin pie spice
1/3 cup sugar
4 tablespoons cream (you can use half and half)
3 tablespoons raw sugar
Directions
Prepare apples. I peel them and then use a corer/slicer that gives you 8 wedges. Cut each wedge into 3 pieces. Place cut apples in a bowl of water with the lemon or lime juice as you cut it so it won't discolor. When you are done cutting all apples, drain them well.
In a very large skillet, melt the butter over a low/medium heat and toss in the apples.
Sprinkle with pumpkin pie spice and sugar. I use golden delicious apples (NOT red delicious, which will turn to mush) Cortlands are really good too. If you use a tart apple, like granny smith, you will need to increase the sugar to 1/2-2/3 cups.
Cook the apples until they are a little soft, but not cooked to mush. Cool for 5 minutes.
Fill the 5x5 inch puff pastry squares & close in a triangular shape, pinching the edges well all around. Place on a baking sheet.
Brush cream on each one & sprinkle with raw sugar.
Place in preheated 400 degree oven until nicely browned. It usually takes about 20 minutes, but watch after 15 minutes, so that they don't burn. I have found that they bake best on the middle shelf. The tops burn on the top shelf and the bottoms burn on the bottom shelf, so bake in two batches if you have to.