If you’re looking for an easy and fun way to make a pie that you can eat without dirtying up your dishes, these apple turnovers are your way to go! With them being self contained, apple turnovers are easy to eat and transport. Let me show you how easy these babies are to make and eat! This is a bonus post, too, because you get my pie dough recipe as well! Aren’t you all so lucky?! Listen up kids, you’re going to love these.
So typically turnovers are made with puff pastry, but let’s face it… I didn’t have puff pastry in my freezer and I was surely NOT making puff pastry (totally can, but wasn’t going to do it). So I thought that a pie dough would be a fine substitute. This recipe makes enough dough to make 4 single pies, so feel free to cut this recipe in half (you can also feel free to freeze this dough and use when you need it).
How I make a full proof pie dough:
For my pie dough’s, I like using a food processor but if you like doing pie dough by hand, a mixing bowl will work just fine. The keep is to keep your fat and wet ingredients super cold; I like to cut my butter ahead of time and let it chill in the refrigerator so that it’s super cold before adding it to my pie dough. With my wet ingredients, I measure out everything and then add ice cubes. Since we’re incorporating fat into our dough and to ensure that it mixes well and is workable, we have to make sure all of the non-dry ingredients are cold.
On another note, once all of the ingredients are mixed together, you don’t want to over work the dough. One way to ruin your pie dough is to overwork the gluten structures (there should be very little) in the dough. We want the dough to be flaky. Gluten will kill any chance of that happening if we start to build it up. So mix the dough until it just forms a ball. I wrap it in plastic wrap, you can also stick in a ziploc baggie and let it rest for 30 minutes in the fridge. This allows the butter to re-solidify and lets the small amount of gluten built up to relax before we roll it out.
Tips on rolling pie dough:
After 30 minutes, let the dough warm up for about 5 minutes and the dough is ready to work. Make sure that your counter is well floured as well as your rolling pin! We don’t want this dough to stick to anything BUT we want to work in as little flour as possible leading to a lovely, flaky, tender crust! So many people wonder how to properly roll out pie dough and I will let you in on a little secret: you start rolling from the middle. In order to ensure an even crust, we need to work from the middle out, that way we don’t have spots where the dough is too thick or too thin. As we’re working the dough, make sure to move it around to so that the dough doesn’t stick to the counter and adding flour when needed.
Since we don’t want to work the dough too much and there’ll be scraps leftover from cutting and shaping the pie dough, you might wonder what can we do with the scraps?? My husband loves to egg wash the scraps, sprinkle cinnamon sugar on top and bake them!
I like to use these nifty pastry cutters to shape my dough and I use the largest ring. You can also use biscuit cutters, or a large top from a jar (if you shop at Costco, you can definitely find a top big enough). The largest ring I have is 3 3/4″ in diameter and I like to roll the dough out a little even more one it’s been cut.
Tip for filling the turnover:
You might be tempted to fill your turnovers with a ton of delicious filling (I wouldn’t blame ya, it’s mighty tasty) but if you fill the turnover too much, you won’t be able to properly seal it. I find that about 1/2 tablespoon of filling is the most you want to fill if your circle is cut with the 3 3/4″ cutter. If your circle was cut bigger, I’d go no more than 1 tablespoon of filling. When it comes to positioning the filling before sealing your turnover, keep this in mind: when making any filled pastry in which the pastry is going to be folded, you want to put the filling a little off center of the middle of the circle; imagine the middle of the circle and you’re going to place the filling a little bit closer to the edge of the circle, this allows us to fold the circle fully and the ends will match up. Make a simple egg wash to seal the edges and you are good to go!
Feel free to make these turnovers with any pie filling you like! My favorite just happens to be apple. Have fun making these hand-held pockets of yum!
- 1/2 batch apple pie filling
- 10 ounces all purpose flour
- 1/2 tablespoon Sugar
- 3/4 teaspoon salt
- 6 ounces Butter cold, cut into small cubes
- 2 ounces water iced
- 1 each Egg
- 1/2 tablespoon distilled vinegar
Mix together dry ingredients by spinning in the food processor for 30 seconds.
Pulse the cold butter into the dry ingredients until mealy.
Add wet ingredients until dough comes together in a ball.
Let the dough rest, wrapped in plastic wrap, for 30 minutes before use. Dough can also be frozen until needed; wrap in plastic and then place in a ziploc baggie. Will last in the freezer for a few months.
Roll dough out on a floured surface until thin.
Using a lid or a cutter, cut circles out of the dough. Roll each circle out with a rolling pin to stretch.
Fill each circle with a small amount of filling. Brush edges with egg wash and seal. Press with a fork. Brush turnovers with egg wash and sprinkle with some cinnamon sugar.
Place on a sheet tray lined with parchment paper or a sil pat and bake in an oven, preheated to 350 degrees, for about 15 minutes.
Remove from oven and let cool.