Apple Turnover Recipe: How to Make Apple Turnovers

This Apple Turnover recipe is a little bit different from a traditional turnover as it does not use puff pastry, it uses a pie pastry.  It’s perfect for using up your leftover dough and filling after slaving over the apple pies you may have already made.  Need a good apple pie recipe?  Try mine here.  You’ll find that for these turnovers, you can use your favourite recipe for crust and filling but I’ve got that all laid out for you below!  I’m just that good.

Ingredients:

Apple Pie Pastry

2 1/2 cups all purpose flour (300g)
1 teaspoon salt (5mL)
1 teaspoon sugar (5mL)
1 cup of cold butter (240g)
1/4-1/2 cup cold water (60mL-120mL)

Apple Pie Filling
3 lbs apples, sliced, cored and peeled
2 tablespoons lemon juice (30mL)
1 teaspoon cinnamon (5mL)
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup granulated sugar (50g)

Egg Wash
1 egg yolk
1 tablespoon heavy cream (15mL)

Cinnamon sugar (1 teaspoon cinnamon, 2 tablespoon sanding sugar)

4″ round pastry/cookie cutter

Procedure:

Roll out pie dough to 1/4″-1/8″ thick.  Cut out 4″ circles and place onto parchment lined baking tray.  Spoon a tablespoon of pie filling into the centre of the pastry circle.  Apply egg wash with a brush to the outer edge of half of the circle.  Fold half of pastry over top of apples and press the edges together (kind of like a taco!).  Press edges together with a fork to seal the turnover.  
Poke a hole with a fork or knife into the top of the pastry, brush with egg wash, and apply cinnamon sugar.
Bake at 425F for 20-25 minutes, or until golden brown. 

Things to Note:

If you are going to use the full recipe listed above, you will be able to make MANY turnovers.  It’s enough apples to fill a large pie, so you might want to half the recipe (unless you’re feeding a party and in that case, it’s perfect!).

When making the crust, you can use butter/margarine/Crisco interchangeably.  Whichever you prefer to work with.  Butter makes for a more flakier dough (therefore has more potential for cracking while rolling), while Crisco makes for a smoother dough for rolling.  I haven’t tried margarine, but would love to know if you have. When using Crisco, I needed a lot of flour on my rolling pin.

Make sure you prep your apples ahead of time (you can put them in water with lemon juice in it to delay the browning slightly).  It took me hours to peel, core and chop.  Since making this pie, I spent $20 at Target on an Apple Peeler/Corer/Slicer!  It does all three and made making applesauce with my Kindergartens a breeze!  I might even try making an apple pie again! 

Happy baking!