Apple Pie Turnovers

I love apple pastry. Next to chocolate, it’s my favorite tasty treat. A while back while surfing through my favorite blogs, I came across Tina’s Mommy’s Kitchen Blog .

She had written a post about this wonderful recipe on making your own apple pie filling and canning it for immediate or future use. Well I’m not much of a canner so I just filled containers and froze the filling. I’ve made a pie and two batches of apple turnovers with I puff pastry. That’s the one that I want to share with you today. I love puff pastry especially - mixed with apples.


It’s a simple process. Depending on how many turnovers you want to make (I make 4, two each for Bob and me) remove puff pastry from the box and allow to defrost for about 20 – 25 minutes.

Flour your rolling surface and rolling pin and roll out the puff dough to about 15 by 10 inches. Cut (I use a pizza cutter) the rolled out pastry into 5-inch squares.

Prepare egg wash by whisking 1 egg with 2 teaspoons of water. Brush some egg wash along the edges of each puff pastry square. Place 1 heaping tablespoon of apple pie filling in the center of the square. Fold over and crimp the edges together to hold.

Line a baking sheet with parchment paper (I love that stuff!) and place prepared turnovers on the paper. Brush some of the egg wash over the turnover and sprinkle with some sanding sugar (large grain sugar). Make a couple of slits (carefully) in the top and bake for 25 minutes in a 400-degree oven.

Remove from oven and allow to cool on rack.

So easy – so satisfying. Love it. Now I think I’ll make some chocolate chip cookies.:)

Homemade Apple Pie Filling in a Jar
http://www.mommyskitchen.net/2010/04/got-apples-make-apple-pie-filling-in.html
4 1/2 - cups sugar
1 - cup cornstarch
2 - teaspoons cinnamon
1/4 - teaspoon nutmeg
1 - teaspoon salt
3 - tablespoons lemon juice
10 - cups of water
6 pounds of tart apples, washed, peeled and thinly sliced
(I used golden delicious and a few granny smith apples)


Note: Slice apples into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars.

In a large pot, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in the water and lemon juice with a wire whisk. Cook and stir until bubbly and thick; remove from heat. While the filling was cooking I sliced the apples and added them into a solution of 3 tablespoons of lemon juice to 1 quart of water to avoid discoloration. Drain the fruit well before packing in jars. Pack apples into clean, hot canning jars leaving an inch from the top of the jar. Fill with the hot syrup, leaving 1/2 inch space from the top of the jar. Remove air bubbles by running a knife around the insides of each jar. Close the jars with sterile lids and rims. Process in a boiling water bath for 20 -30 minutes Use a jar tongs to remove the jars from water Place the jars on a dish towel to dry and allow the jars to cool for several hours Check the seals to make certain the lids are sealed properly (the lids should be lowered in the middle and not move up or down)

To Make Apple Pie:

Pour 1 quart jar of home canned apple pie filling into an unbaked 8-9 inch pastry shell and dot with butter. Place top crust, trim and crimp the crust around the edges and then cut slits to vent the steam. Sprinkle with sugar and bake at 400 degrees for about 30 minutes or until the filling is bubbling