Apple Pie Turnovers

These turnovers are savory and crunchy. The pie dough is extremely flaky and has a perfect crunch to it, along with sugar glazed at the top. 

These will be delicious to grab and eat to school on the run, or eat it as an afternoon snack! The apples are cooked in butter, cinnamon, sugar, and water. Cooked to perfection, I must add.
This recipe takes 2 hours. It makes 4 big turnovers, or 8 little turnovers. You can eat these in  just a couple days (My family ate these in 2 days), or keep them and heat them up whenever you'd like!

Apple Pie Turnovers
Pie Crust
  • 2 cups of flour
  • 1/2 cup of butter, cubed and frozen
  • 6 tbsp ice water
  • 2 apples, peeled and cubed
  • 2 tbsp butter, browned
  • 1/4 cup white sugar
  • 2 tbsp brown sugar
  • 1.5 tsp cinnamon
  • 1-2 tsp water
Egg Wash
  • 1 Egg
  • 2 tbsp milk
  1. Using a food processer, layer one cup of flour, then the butter, then the last cup of flour. If your processer can't fit it all, feel free to do this in halves. Pulse the mixture until you get moist, flour in crumbs. Next, add the ice water until you can rub the crumbs together to form a dough. Form the dough into a ball, then refrigerate it for at least 1 hour.
  1. Brown 2 tbsp of butter in a saucepan on medium heat, then add the apples. Add the sugars, cinnamon, and water until the apples are at a consistency that you like. Take the apples off the heat. 
  1. Preheat the oven to 400 F. 
  1. Begin to knead the dough, and cut it into fourths (or eighths). Roll out a circle at the biggest size possible, and put some apple mixture into it. Fold it like a dumpling, and crimp it with a fork. Once you have used up all the dough, put it on parchment paper in a cookie sheet.
  1. Create the egg wash, by whisking 1 egg with 2 tbsp milk. Using a pastry brush, brush it over all the apple turnovers. Sprinkle with sugar.
  1. IMPORTANT. Create ventaliation holes with a knife. If not, your oven will burst open. 
Recipe from here: http://foodwishes.blogspot.com/2013/03/apple-hand-pies-crimping-is-easy.html

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