Apple Turnovers
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My Apple Turnovers recipe is made completely from scratch with a sweet apple filling folded inside my homemade flaky, buttery pie crust! They take less than an hour to make and taste SO much better than store-bought. Recipe includes a how-to video!
Apple Turnovers From Scratch
I’m re-sharing my homemade apple turnovers recipe just in time for the fall baking season. My version is made completely from scratch with my flaky (super easy) pie crust recipe and a homemade apple pie filling inside.
These are very similar to my hand pies and a great way to use up leftover apples from apple picking. With their buttery, flaky crust and sweet caramelized apple filling in every bite, what’s not to love?!
While I typically top my turnovers with an easy vanilla glaze, I also like to sprinkle them with coarse sugar for some added crunch and sparkle. If you’re less of a sugar fiend, you can just use the sugar or the glaze–but I highly recommend both!
Why you’ll love my recipe:
- Can be made with pie dough or my easy puff pastry.
- Takes less than an hour to make.
- Two topping options: coarse sugar or vanilla glaze (or both!).
- 100% from-scratch!
Ingredients
Just a few ingredients come together to make this easy apple turnover recipe. Most importantly, you’ll need:
- Apples. I recommend using a firm, fairly tart apple like Fuji, Gala (my favorites for apple butter or applesauce), or Granny Smith (a more tart option!). Be sure to peel & core the apples before cutting them into small pieces (less than 1/2″).
- Pie crust. You could use pre-made (store-bought) pie dough, but I really recommend making my homemade pie dough (linked in the recipe below). It’s very easy to make and produces perfectly flaky, flavorful results that I think makes my apple turnover recipe really special.
- Brown sugar. I like using light brown sugar for the apple filling. Dark brown sugar can be substituted, but it will make your turnovers richer and sweeter.
- Cornstarch. This helps to thicken our apple filling.
- Coarse sugar. This is optional, but I love sprinkling it on the turnovers before they go in the oven. It gives them a crisp, sparkly exterior!
SAM’S TIP: It will seem like a lot of (maybe even too many) apples when you first add them to your pan, but they’ll cook down to be just enough to fill your crust. Make sure to let the filling cool before adding it to your dough, otherwise you run the risk of melting your pastry dough.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Apple Turnovers
- Combine apple filling ingredients in a saucepan and cook, stirring frequently.
- Once the butter melts, increase the heat and let the mixture simmer for 5 minutes. The apples will become tender and the sauce will thicken.
- Remove apple mixture from heat and stir in vanilla, then set aside to cool while you roll out your pie dough.
- Cut the dough into squares (I like to use a ruler to make mine even, but maybe you’re better at eyeballing this than I am!).
- Transfer the pastry squares to a parchment paper lined baking sheet and brush lightly with egg wash. Now scoop the cooled apple turnover filling onto prepared squares, placing them just off center.
- Fold the squares over the apple filling and use a fork to crimp the edges.
- Brush the tops of the turnovers with egg wash and vent with a sharp knife before sprinkling with sugar (if using, which you should!).
- Bake for 25 minutes and let cool completely before drizzling with glaze.
SAM’S TIP: If you do find that your dough becomes too soft to manage, just return it to the refrigerator for a few minutes and it should quickly become firm enough to manage. You can also do this with the assembled turnovers if they seem too soft or melty before you pop them in the oven (this can easily happen on a warm day!).
Frequently Asked Questions
Yes! These can be frozen before or after baking. If freezing before, I’d recommend freezing on a baking sheet first to firm up the exteriors before wrapping and storing in a ziploc bag or airtight container. When you’re ready to bake, you can do so from frozen; they’ll just need a few minutes longer in the oven.
Yes! You’ll need one batch of my homemade puff pastry or two sheets of store-bought puff pastry.
If you want to make them last longer, yes. They will keep for 2 days at room temperature (I recommend covering them) but will keep for 5 days if refrigerated. They are best when fresh though!
If you like this apple turnovers recipe, give my cherry turnovers and chocolate turnovers a try!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Apple Turnovers Recipe
Ingredients
- 2 batches pie crust dough, I recommend using my easy pie crust linked here, it doubles well!
- 4 apples, cored, peeled and diced into pieces no larger than ½” (see note)
- ⅔ cup (133 g) light brown sugar, firmly packed
- 2 Tablespoons (30 g) unsalted butter
- 2 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 large egg + 1 teaspoon water, for egg wash
- 2 Tablespoons coarse sugar, for sprinkling, optional
Vanilla Glaze
- 1 cup (125 g) powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.
- Begin preparing apple filling by combining chopped apples, brown sugar, butter, cornstarch, cinnamon, and salt in a medium-sized saucepan over medium-low heat.4 apples, ⅔ cup (133 g) light brown sugar, 2 Tablespoons (30 g) unsalted butter, 2 teaspoons cornstarch, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
- Cook, stirring frequently, until butter is melted. Increase heat to medium and continue to cook, bringing mixture to a simmer. Simmer for 5 minutes, stirring occasionally. Mixture should thicken slightly.
- Remove from heat and stir in vanilla extract. Allow mixture to cool before filling pie dough.½ teaspoon vanilla extract
- Prepare turnover dough: Divide pie crust in half and roll out one half onto a clean, lightly floured surface. Roll into a rectangle between ⅛”-¼” thick.2 batches pie crust dough
- Using a pizza cutter or sharp knife, neatly cut dough into 4 ½” squares and transfer to a parchment paper lined baking sheet. Repeat with remaining half of dough (note: you will need to gather the scraps and re-roll them out to make all 10 turnovers).
- Prepare egg wash by whisking together egg and water. Use a pastry brush to lightly brush the surface of each pastry square with egg wash.1 large egg + 1 teaspoon water
- Portion about 1½ Tablespoons of filling just off center of each square. Gently fold over one corner to touch the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers. Repeat with remaining turnovers.
- Brush the outside of each turnover lightly with egg wash and sprinkle with coarse sugar (or regular granulated sugar), if desired. Use a sharp knife to cut 2-3 small slits to vent.2 Tablespoons coarse sugar
- Transfer to center rack of 400F (205C) oven and bake for 25 minutes, until pastry is beginning to turn golden brown.
- Allow to cool before topping with icing (if desired).
Vanilla Glaze
- Whisk together powdered sugar, 1 Tablespoon of milk, and vanilla extract. If mixture is too dry, add additional milk, a splash at a time, until mixture ribbons off the spoon.1 cup (125 g) powdered sugar, 1-2 Tablespoons milk, ¼ teaspoon vanilla extract
- Drizzle glaze over cooled turnovers, and enjoy.
Notes
Apples
I recommend using a tart, firm apple like Gala, Fuji, or Granny Smith, but just about any apple will work here! You’ll need about 1.75lbs/795 grams of apples before peeling/coring/dicing). After dicing you should have about 3 cups/350g of apples.Storing
Store in an airtight container at room temperature for up to 2 days, in the refrigerator in an airtight container for up to 5 days, or tightly wrap and freeze for up to several months.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This recipe was originally published October of 2017. I’ve made small edits to the flow of the recipe to make it easier to follow and have added new photos, a new video, and new text that I hope is helpful!
💕This crust Can I freeze the piecrust and have it ready to pull out to use without baking it first
Hi Shelly! You can freeze the pie crust, but I would recommend thawing it in the freezer before trying to work with it. You won’t be able to fold it properly if the pie crust is frozen. 🙂
This was not only super easy to make but SO delicious!!!!
I am so glad you enjoyed it, Brittany! 🙂
It’s not “completely from scratch” if you use pre-made dough
You are correct! This recipe links to my homemade pie crust recipe that I use when making the turnovers, making it “completely from scratch!”
I’m about to try it. I just had a sweet tooth and was looking for something that would bring comfort and make the house smell good. I’ll let you know how I did.
Thanks for choosing my recipe, Ellen! I hope that they are the perfect fix for your sweet tooth! 🙂
Do I need to make another batch of YOUR pie crust for the recipe?
Hi, Toni! You will need 2 batches of pie crust for this recipe either mine or store-bought.
I made these…. and let me say I loved them!
I’m only 13, but it was super easy!
They turned out so good I’m going to made them again soon!
I am so glad that you enjoyed the recipe, Sydney, and that they were a big hit. I hope that you had fun making them too! Thanks for commenting. 🙂
The crust recipe is flakey and delicious and perfectly flexible enough for a recipe like this. I didn’t have sour creme in the fridge so I used some greek yogurt I made last week and it was fine. The apple filling was easy, quick and also delicious! Because I have issues following directions, I added a touch of almond extract for a richer flavor. Thank you for the recipe! Mine turned out fantastic!
I am so happy to hear that you enjoyed the apple turnovers! Thank you for trying my recipe and for commenting. 🙂
Can I use a family pie crust recipe?
That should be fine, Alice. Enjoy the apple turnovers. 🙂
Hi, I’m about to make these turnovers and I would like to know if the recipe is already doubled for the amount of pie crust?
Hi, Olivia! You will need to make 2 batches pie crust dough. The recipe is set up to fill the two batches of pie dough. 🙂
look Goooooooooooooooooood so want to try it
Thank you, Ada! If you try it, I’d love to know how it turns out for you. 🙂
Your recipe says “completely from scratch” but you use store-bought dough.
If you follow the link for Pie Crust Dough you will see it is a homemade recipe. NOT store bought dough.
Yes, I use my from-scratch pie dough recipe, which is linked in the recipe.
Seriously? She also provided an amazing recipe for easy, perfect pie crust. Don’t be so judgey. It’s gross.
The crust recipe worked beautifully!
That is wonderful to hear, Tisha! I am so glad that you enjoyed the apple turnovers. 🙂
I did cut my apples larger the second time I made the recipe, at the request of my fiance. About to make my third round tonight! He loves them!
Tisha
I am so glad that they were a big hit, Tisha! 🙂
Can I use a frozen pie crust instead of making dough
Hello, Teresa! Yes, that should work fine. Enjoy! 🙂
Hi Sam,
I am about to try this recipe. I’m wondering if these apple turnovers can be frozen. I’m thinking maybe it would work if I made them and froze before cooking. Have you ever frozen them?
Patty
Hello, Patty! Yes, you can freeze them. I recommend baking them. Then, let them cool completely and wrap well in plastic wrap and store in an airtight container 🙂
Hi Sam,
You had a comment in your puff pastry recipe about apple turnovers. Is it better to use your pie crust recipe?
Thanks.
George
Hi George! Either will work great, it’s totally a matter of personal preference. The pie crust recipe is buttery and flaky and a bit sturdier. The puff pastry is even flakier with a lot more layers. I think my family still prefers them with the pie crust (indicated in this recipe) and that way is still probably a bit faster, but you really can’t go wrong either way!