Apple turnovers may have just become a favorite. They are so good, and I can’t tell about them enough! If you don’t know what one is, it’s basically an apple pie in a different form. Instead of a pie, you roll out the dough then turn one side to the other side, hence the name “turnover”.
Right below the turnover recipe, I have another recipe for caramelized apples. If you have any extra apples from the filling, it’s the perfect thing to use them for. I just pour them over my turnover and it makes it even tastier (though, they are delicious by themselves too).
Here is a super easy, but delicious recipe for apple turnovers!
Ingredients:
- 1 9 inch pie crust (note down below*)
- 2 medium-sized apples, peeled, cored, and chopped
- 1 tsp cinnamon
- 1/2 tsp
- Pinch of salt
- 3-4 Tbsp apple butter
Instructions:
If you are making your crust, do it now and let it sit in the fridge for at least 30 minutes. I like to add a little bit of cinnamon and nutmeg to the crust, but that’s optional.
Mix together in a bowl with the chopped apples, add the cinnamon, nutmeg, and salt.
Roll out the other half. Now get your apple butter and spread 1-2 Tbsp all around. Add the apple and turn that dough over.
Put them on a pan with parchment paper and stick in the fridge for 10-15 minutes. Preheat the oven and after the turnovers have finished chilling, stick them in the oven and bake for 20-30 minutes.
After the 20 minute mark, I’d check them every 5 minutes till they’re done. A good sign that they’re done is when you use a utensil and gently pat it. If it sounds crispy and baked, it’s probably done.
Take out and let cool on the pan for 20-30 minutes (or until you dare to cut into it 😉 )
Pair with some icecream and the caramelized apples (recipe down below)
Caramelized Apples:
Ingredients:
- Left over apples from the filling (I had about ¼ c, but it’ll vary)
- 2 Tbsp butter
- 1 Tbsp brown sugar
- ¼ tsp cinnamon
- ¼ tsp nutmeg
Instructions:
In a small saucepan, melt the butter and then and everything else. Cook on low heat, stirring once in a while. The sugar will start to bubble and be a little sticky. Once the apples are soft set aside till you use them.
Notes:
- This makes two large turnovers
- The pie crust I use is Sally’s Baking Addiction, All butter crust. It’s the BEST I have ever had. I’ll link it here. Her recipe makes two 9in crusts, so I just halved it.
- I used my recipe for apple butter, it’s super simple and easy too!
If you bake these let me know! I love to hear feedback.
~Becky 🙂
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