turnover

<p><em data-rich-text-format-boundary="true">A sweet and comforting recipe for homemade apple hand pies, with a buttery crust and spiced brown sugar apple filling, these handheld treats are a favorite way to bake up freshly-picked Fall apples.</em></p>

Homemade Apple Hand Pies

all-purpose flour

sugar

1-1/2 tsp fine sea salt

all-vegetable shortening, very cold or frozen, cut into small pieces

6-7 tbsp ice water

apples, peeled,

unsalted butter

(packed) brown sugar

cinnamon

nutmeg

cloves

heavy whipping cream

In a food processor fitted with a metal blade, pulse together the flour, sugar and salt until well-combined. Add the butter and shortening to the flour mixture and pulse a few times until the butter and shortening pieces are evenly dispersed, with the largest pieces about the size of peas. Be careful not to over-mix. Add the ice water, a tablespoon or two at a time, and pulse to combine, until the dough is evenly moistened. Pinch a bit of dough together between two fingers to test &#8211; the dough should stick together. If the dough seems dry, add a few more teaspoons of water and pulse again.

Transfer the pastry to a clean, well-floured work surface, and divide the dough in half. Gather each half of dough into a ball, then flatten into a round, disk, and wrap tightly in plastic wrap. Refrigerate for at least an hour before you begin to roll out the dough.

Make the pie pastry

Heat a skillet over medium-heat. Add the diced apples, butter, brown sugar and spices to the pan and stir to combine. Cook until the butter is melted and the apples are just soft, but not mushy, about 2 minutes. Remove from the heat, and transfer the apple filling to a mixing bowl to cool. Set aside and let come to room temperature.

Make the filling

Preheat the oven to 375 degrees. Line two sheet pans with parchment paper. Set aside.

Remove one of the dough disks from the refrigerator. Roll the dough out on to a generously-floured piece of parchment paper, until it is about 1/8-inch thick. Using a 5-inch-diameter cookie cutter or saucer (my preferred method), cut out six circles. Re-roll the dough as necessary to achieve all six.

Lay the pastry circles on one of the sheet pans and top with half of the apple mixture, being sure to reserve as much of the apple liquid as possible. Adding too much liquid to the pies will get messy, quickly. Fold the dough in half, and use your fingers to gently press the edges together. Using the back of a fork, gently press down to create a fluted seal along the edge.

Lightly brush the top of each pastry with the cream, and sprinkle generously with the demerara sugar. Cut a small x-shaped slit in the top of each pie, and repeat these steps with the second dough disk, if using.

Bake for 20-30 minutes, until the pies are golden brown and cooked through. Let cool for 10 minutes on a baking rack. Serve warm with a scoop of vanilla ice cream.

To bake the pies

These were amazing! I used all organic ingredients and honeycrisp apples... I had no nutmeg so I did cinnamon and vanilla extract with a pinch of clove and it still came out delish! Thanks for sharing :) I will forever use your crust recipe!

Hello! I just wanted to say, that this recipe turned out great! The dough is awesomely delicious - after trying and buying a dozen different tasteless doughy crusts, this one finally is a winner! It's super tasty, enough so that my husband was actually eating some of it raw! :)

I threw in some cinnamon, clove and allspice into the dough to spice it up a little and mixed it by hand with a pastry cutter since I don't have a large enough food processor. In addition to the apple filling, I also used some blueberry and cherry pie filling I canned last year. I noticed the dough was a tad crumbly, next time I'll add a bit more water as mentioned in the recipe, and perhaps even chill the dough overnight like I do for my sugar cookie recipe.

At any rate, these were awesome and it's definitely a recipe I'll be making again. Thank you so much for sharing!!

Thank you for saving my thanksgiving. I made this pie with apples we dried at the end of summer. I couldnt believe I made this from scratch. My mother in law can't wait to test these pies. The crust was soon good. Thanks again for sharing

I always put some scoops of ice cream on the top!

Made these today.  Excellent. Will definitely make these again!

Made this for a group of friends and they all loved it!  Some ate it with ice cream, and others just used their hands.  The crust was a huge hit, so this is very much a keeper! Thanks also for the quick answer on whether to defrost before baking.

Love this! I used all butter since I didn't have shortening, and the crust turned out great. They are delicious and fall-like!

The pie dough was really great to work with, and goes in my book.  Much more pliable than my usual recipe, but also more fiddly. The filling was good too, a very "American" taste due to the cinnamon and brown sugar. It brought me back to  my exchange year, 28 years ago.  I made tiny little pies that looked like English mince pies. I added a teaspoon of corn starch to the juice, and put it right back in with the apple pieces. This solved the mess problem. Next time I will try to make it more Scandinavian style, with less (white) sugar, no spices, maybe a little lemon juice if the apples are very sweet. Oh! And come spring, these would be great with rhubarb!

Love these. A pinch of cardamom adds a nice note if you're looking to add a bit of mystery.

This is my second time making this recipe and it is just delicious. Passed on the recipe both times.  Did make rhubarb pies also and they were a hit! I made a rhubarb sauce and used that so they wouldn't be too juicy. Thank you!!

This. Is. A.M.A.Z.I.N.G!
Thank you for sharing.
The crust is delicious and texture was the right crisp for a pie shell and the filling had the perfect texture, not too soft or too hard.
We froze it and baked it half of them the next day. It was so good! 
We used yellow eggs yolks as the wash as family tradition and came out shiny golden.
Do you have other filling recipes, i.e. blueberry, cherry or other fruit filling? Thanks, again.

These looked so good, and had such great reviews, I decided to make them - A Lot of them for a Brunswick Stew event. I ended up making about 100 - the recipe completely threw me off with the butter - so it took me way longer, as I had to go back and fix the butter issue. They were really good - and have received many good comments from customers. The apples and crust are not sweet - exactly what I was looking for!!! I ended up with many extra apples - so I'm making a pie to freeze. Next time I'm using a tortilla press  instead of rolling individually. Wish me luck!! :)

These Easy Apple Pie Turnovers are the taste of family favorite apple pie in a handheld turnover made using store-bought puff pastry.

Easy Apple Pie Turnovers | Jack O Lantern Edition

small diced (peeled apples)

butter

lemon juice

orange juice (optional)

salt

allspice

puff pastry (2 sheets) (thawed)

Flour (for dusting work surface)

sugar (optional)

Heavy cream or milk

Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats.

Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, allspice, flour, and lemon and oranges juices  together in a medium saucepan over medium heat.

While occasionally stirring, bring to a boil. Lower the heat and simmer for 3 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes.

You will not use all the filling in the turnovers. Leftover filling can be used as a drizzle on top of the turnovers or to dip your turnovers in. You choose.

The Filling

Unfold the puff pastry sheets onto a lightly floured work surface. Using a rolling pin, gently roll over the pastry to seal any perforations and roll upto ⅛ to ¼ on inch thick. Using your cookie cutter, cut into pumpkin shapes. Re-roll any scraps and cut again.

The Puff Pastry

Arrange half of the pumpkin cutouts about 3 inches apart on prepared baking sheets. These are the bottom crusts. Using a sharp knife, cut eyes and mouth (to make scary jack-o-lanterns) into the remaining pumpkin cutouts. These are the top crusts. The slits act as vents so that steam can escape as the turnovers bake.

Using a slotted spoon, place about 2 Tablespoons of filling in the center of each bottom crust. Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. Lightly brush the top of the pie crust with cream/milk. Sprinkle with coarse sugar, if desired.

Fill the turnovers

Bake the turnovers for 17 to 20 minutes or until they’re golden brown. Remove from the oven and allow cool on the baking sheets for 5 minutes, then transfer to a wire rack until cool enough to handle.

You can serve the turnovers warm or at room temperature. If desired, serve with a drizzle of warmed up leftover apple pie filling, ice cream or sweetened whipped cream.

Leftovers can be stored in an air-tight container in the refrigerator for up to 5 days.

Baking

Slow-Baked Honeycrisp Apples

ginger

coriander

medium Honeycrisp or Fuji apples (about 1 1/4 pounds total)

(1/2 stick) unsalted butter, melted

orange peel

vanilla extract

Bon Appétit

Position rack in center of oven and preheat to 300°F. Butter four 3/4-cup custard cups or ramekins. Line rimmed baking sheet with parchment paper.

Mix sugar, ginger, and coriander in small bowl. Peel apples, halve through stem end, and remove core. Slice apple halves crosswise into 1/8-inch-thick slices. Place thin layer of apple slices in each prepared custard cup, overlapping slices; brush lightly with melted butter. Sprinkle about 1/2 teaspoon sugar mixture over each, then sprinkle very lightly with orange peel. Repeat layering apple slices, brushing with melted butter and sprinkling with sugar mixture and orange peel until all apples, butter, sugar mixture, and peel are used (there will be about 8 or more layers of apples in each custard cup and cups will be very full). Cover tops of cups with plastic wrap, then foil. Using small sharp knife, pierce 4 holes through foil and plastic wrap of each to allow steam to escape. Place cups with apple mixture on prepared baking sheet. Place 1 empty custard cup or ramekin atop each to weigh down.

Bake apple mixture until very soft and reduced in volume by about half (some of melted butter may spill out onto baking sheet), about 2 hours. Remove empty custard cups. Transfer cups with apple mixture to rack and cool at least 20 minutes. DO AHEAD Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, uncovered, in 300°F oven until just warm, about 15 minutes.

Whisk all ingredients in medium bowl until soft peaks form. Spoon cream atop apple mixture in each cup.

Delicious and easy Apple Turnovers! This Apple Turnover Recipe is perfect for a quick, easy breakfast, snack or dessert. They are the best warm from the oven!

Easy Apple Turnovers

17.3 oz box puff pastry, thawed

c. apple pie filling

c. chopped pecans

c. caramel sauce

Tbsp sugar

egg (beaten)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil.

Mix together the sugar and cinnamon in small bowl. Set aside.

Unfold thawed puff pastry dough. Cut each piece of dough into four equal squares.

Divide the apple pie filling between the 8 turnovers. Place pie filling in the corner of each square. Top with caramel and pecans. Sprinkle 2/3 of cinnamon and sugar mixture over the pie filling, reserving 1/3 of mixture for topping. Fold the pastry diagonally and crimp the edges with a fork. Brush the tops and edges of each turnover with egg wash, sprinkle with remaining sugar cinnamon mixture.

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Top Tags

Homemade Apple Hand Pies

Easy Apple Pie Turnovers | Jack O L...

Slow-Baked Honeycrisp Apples

Easy Apple Turnovers

Top 4 turnover recipes from across the web

The most viewed turnover recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Apple Hand Pies

Easy Apple Pie Turnovers | Jack O L...

Slow-Baked Honeycrisp Apples

Easy Apple Turnovers

The most viewed turnover recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine