Apple Turnovers

During my Thanksgiving visit, I made an apple crumb pie for my dad, a second pie crust from the same dough, and I still had dough left! K had the brilliant idea for me to try and make apple turnovers. I had never made them before, but decided that it would not require much waste if they did not turn out. They ended up being amazing. I loved how puffy the dough got when baked.

This is a loose recipe because you may have more or less dough than I did. I ended up having too much filling, so I scaled it down a bit for you. We ate the remaining filling on the side with our turnovers because it was still tasty, even without the crust. You could also reserve the filling for the next day and make some more dough. If you want to go all out and make a bunch of turnovers, just scale accordingly.

On a slightly side note, my in-laws were so excited about the crust that they wanted to make some of the dough and use it with egg tarts. The first batch was made under some supervision, but the butter ended up getting mixed too well into the flour and I was worried about how it would turn out. Next, I made a half batch of the dough, and then we used it in mini tart pans for their egg filling. Well, it was a bit of a disaster. The egg filling went through the dough in some cases, the dough did not bake fully, etc etc. So, this is not a dough for egg tarts! At least, not with the filling recipe we had.

Directions for Apple Turnovers

  • Leftover pie dough (whatever you have, or you can make some fresh and double the filling)
  • About 1 cup of apples, peeled, cored, and diced
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of cloves
  • 3 Tablespoons water
  • 1 Tablespoon apple cider
  • 3 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon vanilla
  • 1 egg
  • Pinch of salt, and a pinch of sugar

Preheat the oven to 400 degrees and prepare a baking pan. Roll out your pie dough into a rectangle (or as close as you can get to one), making it fairly thin (about 1/8 inch thick). Place the rectangle in the refrigerator to chill while you prepare the filling.

In a saucepan, combine the water, apple cider, sugar, and cornstarch over medium heat. Allow the mixture to bubble and thicken. This will take a few minutes.

Then, once it has noticeably thickened, stir in the apples, cinnamon, nutmeg, and cloves. Continue stirring, allowing the apple pieces to get evenly coated and begin to soften.

Once they are fork-tender, stir in the vanilla and remove from the heat.

Beat the egg in a small bowl and stir in the pinches of salt and sugar. Allow it to sit for a few minutes while you continue. Remove the dough from the refrigerator and cut it into as many squares as you can. My dough made about 6.

It’s hard to make perfect squares. With rectangles, you will be stuck making more rectangles.

Use your fingers or a pastry brush and coat the edges of the squares with the egg wash. Place some filling inside each square (do less than you think).

This was actually too much filling, and after butchering the first, I removed some filling from the rest.

Fold the squares over, and press the edges to seal them. If you are able to make pretty triangles, go for it. Otherwise, do the best you can. Use a fork to crimp the edges.

See the bad one? Too much filling 😦

Brush more egg wash on top. Place on the baking dish and bake for about 20 minutes until the tops are golden brown.

Remove from the oven and let cool for about 10-15 minutes before eating.

Directions for Apple Turnovers without pictures

  • Leftover pie dough (whatever you have, or you can make some fresh and double the filling)
  • About 1 cup of apples, peeled, cored, and diced
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of cloves
  • 3 Tablespoons water
  • 1 Tablespoon apple cider
  • 3 Tablespoons sugar
  • 1 Tablespoon cornstarch
  • 1 Tablespoon vanilla
  • 1 egg
  • Pinch of salt, and a pinch of sugar

Preheat the oven to 400 degrees and prepare a baking pan. Roll out your pie dough into a rectangle (or as close as you can get to one), making it fairly thin (about 1/8 inch thick). Place the rectangle in the refrigerator to chill while you prepare the filling.

In a saucepan, combine the water, apple cider, sugar, and cornstarch over medium heat. Allow the mixture to bubble and thicken. This will take a few minutes. Then, once it has noticeably thickened, stir in the apples, cinnamon, nutmeg, and cloves. Continue stirring, allowing the apple pieces to get evenly coated and begin to soften. Once they are fork-tender, stir in the vanilla and remove from the heat.

Beat the egg in a small bowl and stir in the pinches of salt and sugar. Allow it to sit for a few minutes while you continue. Remove the dough from the refrigerator and cut it into as many squares as you can. My dough made about 6. Use your fingers or a pastry brush and coat the edges of the squares with the egg wash. Place some filling inside each square (do less than you think). Fold the squares over, and press the edges to seal them. If you are able to make pretty triangles, go for it. Otherwise, do the best you can. Use a fork to crimp the edges. Brush more egg wash on top. Place on the baking dish and bake for about 20 minutes until the tops are golden brown. Remove from the oven and let cool for about 10-15 minutes before eating.

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