Make-Ahead Apple Pie Turnovers
These humble looking apple pie turnovers will be your go-to treat this fall. When it comes to taste, there is nothing humble about them!
Oh, how much I’m loving this apple season!!
So far we’ve eaten 5-gallon bucket full of apples in a form of dried apples. And I’m ready to make another big batch. But first, it’s apple pie time!
You’re going to love these mini apple pie turnovers!
- It’ll satisfy your apple pie craving. Check!
- You can make a whole bunch right now and freeze them until later! Check!
- Plus, if you’re a crust person, like I am, you’re in luck! Yes, yes!
Thin, yet flaky crust + sweet and tangy apple pie filling = apple pie heaven.
Tips for success
Make sure to cool the filling completely before making the turnovers.
Why? Well, a few reasons. 1. It’s easier and safer to handle when the filling is cold. 2. Most importantly though, the warm filling is the worst enemy for that buttery crust. You don’t want to melt the butter in the pastry before they go into the oven. 3. Also, the filling thickens even more, as it cools.
Oh and by the way, these are fantastic served with a big dollop of whipped cream, or better yet, vanilla ice cream!
Be on top of the game this upcoming holiday season with these make-ahead apple hand pies!
Apple Pie Turnovers
Yield: 8 turnovers
- 4 medium apples, shredded (about 4 cups of shredded apples)
- 2/3 cup light brown sugar
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 9-inch pie crust dough
- 2-3 tablespoons heavy whipping cream
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, combine shredded apples, brown sugar, butter, flour, cinnamon, nutmeg and salt.
- Cook the mixture over medium heat until thickened, about 15 minutes, stirring frequently.
- Stir in lemon juice, remove from heat and cool completely.
- Divide the pie dough into 8 equal parts.
- Roll out each piece into 5-inch (12cm) disks.
- Once the apple filling is completely cooled, divide it into 8 equal parts.
- Place the filling on each pie crust and fold it over, creating a half-moon shaped pies.
- Using a fork, press the edges of the pies.
- Place them on a baking sheet lined with parchment paper, or silicone mat. (At this point, you can go ahead and freeze them.)
- Brush heavy cream on each pie. And sprinkle some brown sugar, if desired.
- And then make 3 cuts on top with a sharp knife for the steam to escape.
- Bake for 15-20 minutes, or until golden brown.( The frozen turnovers should be baked for 25-30 minutes.)
- Serve warm with whipped cream or vanilla ice cream.
Snap a photo and submit it here. OR
Share it on IG with #sweetandsavorybyshinee
All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
This post was originally published on November 12th, 2014.
don’t miss a recipe!
Subscribe to receive weekly updates: