These Easy Apple Pie Turnovers are the taste of family favorite apple pie in a handheld turnover. Made easier using store-bought puff pastry.
One of the things I love about eating seasonally is the excitement that comes with the arrival of apple season. Sure, we eat apples throughout the year, but there is something about fall, that cool crispness in the air, and apple picking that makes this so so special. Come September, I look forward to going apple picking and making all the apple recipes like apple butter, apple tart, apple harvest cake and more!Jump to Recipe
Pies, Hand Pies, and Turnovers
Needless to say, apple pie is a fall favorite and a family favorite here at Casa TKD. I’m not much of a pumpkin pie girl (there I said it!). When I created this Apple Slab Pie, I had thought about making hand pies and turnovers and after trying my hand on hand pies (these sour cherry ones are a Pinterest craze), I knew I had to make an apple pie version. That it took me two and a half years is a whole different story. I am prompt like that!
Apple Pie Turnovers Components
This recipe for Easy Apple Pie Turnovers uses Granny Smith apples, but any tart (ish) variety will do. Or a combination of crisp sweet apples (like Fujis) and a tart variety will also work. Store Bought puff pastry is the “easy” in Easy Apple Pie Turnovers here. You know my stand on puff pastry from recipes of aloo patties and tomato galettes. There is no need to make your own, just shop the freezer section of your grocery store. Some sugar and spices and you got these delicious turnovers on your hands.
Since it’s Halloween time, I used Jack O Lantern cookie cutters but use whatever shape you like. I use a 3.5 inch pumpkin cookie cutter and don’t suggest anything smaller than 3 inches in diameter. You can’t fit much filling in a pie that small. You can also shape into rectangles. Bake time will be more or less depending on hand pie size– just bake until the crust is golden brown.
Dual Purpose of the Filling
Oh, and there’s some butter involved, a pretty insignificant amount but makes up the texture of the apple filling. You can use the filling as a dipping sauce or drizzle after the turnovers come out of the oven. No judging here! Serve these beauties with vanilla ice cream or a huge dollop of sweetened whipped heavy cream. You’ll be left wondering how such ordinary ingredients can turn into something so absolutely light yet delicious.
Here's your handy dandy printable:
Easy Apple Pie Turnovers | Jack O Lantern Edition
- 2 cups small diced peeled apples
- 1 tablespoon butter
- 1 tablespoon freshly squeezed lemon juice
- ½ tablespoon freshly squeezed orange juice optional
- ¼ cup sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- A pinch ground allspice
- 1 17.3-oz. package frozen puff pastry (2 sheets) thawed
- Flour for dusting work surface
- Coarse sugar optional
- Heavy cream or milk for brushing the tops
- 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 Puff Pastry
- 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.
Fill the turnovers
- 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.
- 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.
The apple pie filling can also be prepared ahead of time. Store in an air tight container in the refrigerator for up to 2 days and can be frozen up to 3 months. Thaw in the refrigerator before using.
If you make these Easy Apple Pie Turnovers, please leave a comment and/or give this recipe a rating! I love to hear from you guys. And if you do make this recipe, don’t forget to tag me on Instagram and Facebook! I love to look through your creations!!
Love – Vaishali
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