Apple Pie Turnovers

Steps

1. 1

   Make the apple filling

   • In a large bowl, combine the diced apples, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, salt, and cornstarch.
   • Toss gently until the apples are evenly coated and the liquid has released slightly (about 1 minute).
   • Let sit for 5 minutes to allow the apples to soften slightly and release more juice.
   • Stir once more and drain off any excess liquid (you want a filling, not a sauce).
   • The filling should look moist but not pooling with liquid.

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   Ready when: Apples are coated and liquid is released

   Tip: Draining excess liquid prevents soggy turnovers. Don't skip this step.

2. 2

   Prepare pie crust

   • If using homemade dough that has been refrigerated, let it sit at room temperature for 5 minutes to soften slightly.
   • Lay the pie crust on a lightly floured work surface.
   • Use a rolling pin to gently press it into a thin, even sheet (about ⅛ inch / 3 mm thick).
   • The dough should be pliable but still cold.

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   Ready when: Crust is thin and even, roughly ⅛ inch thick

   Tip: Keep the dough cold. If it warms and becomes too soft, return it to the refrigerator for 5 minutes.

3. 3

   Cut circles and fill

   • Using a 3½-inch (9 cm) round pastry cutter or the rim of a small bowl, cut out 8 circles from the pie crust.
   • Reserve dough scraps.
   • Place 4 circles on one prepared baking sheet, spacing them 2 inches apart.
   • Place the remaining 4 circles on the second sheet.
   • Working with one circle at a time, place about 2 tablespoons of the apple filling on one half of each circle, leaving a ½-inch (1.25 cm) border on all sides.
   • Fold the dough over to form a half-moon, pressing the edges to seal.

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   Ready when: All 8 turnovers are cut, filled, and folded

   Tip: Use a uniform amount of filling—overstuffing causes the crust to burst during baking. Keep the dough at the edges dry.

4. 4

   Seal edges with fork

   • Using a fork, press and crimp the curved edges of each turnover firmly to seal them.
   • The tines should create a decorative pattern and ensure the filling stays inside during baking.
   • Apply enough pressure to make a clear imprint but not so hard that you tear the dough.

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   Ready when: All turnovers have a pressed, crimped border

   Tip: Crimping seals the filling inside and creates an attractive finish. Don't skip this.

5. 5

   Apply egg wash and cinnamon sugar

   • Beat the egg with 1 tablespoon of water.
   • Using a pastry brush, lightly brush the top of each turnover with the egg wash, coating evenly but not dripping.
   • If using the optional cinnamon sugar topping, mix the ½ teaspoon cinnamon with 1 tablespoon sugar in a small bowl and sprinkle about ¼ teaspoon over each turnover.
   • This adds crunch and sweetness.

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   Ready when: All turnovers are brushed and topped

   Tip: The egg wash gives the pastry a glossy, golden color. Brush gently to avoid deflating the dough.

6. 6

   Chill turnoversOven 400°F / 205°C

   • Place both baking sheets in the refrigerator for 15 minutes.
   • This helps the pastry stay flaky and prevents shrinking during baking.
   • Meanwhile, preheat the oven to 400°F (200°C).

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   Ready when: Turnovers are firm and cold to the touch

   Tip: Chilling prevents the pastry from shrinking and losing its shape. Don't skip this step.

7. 7

   Bake the turnoversOven 400°F / 205°C

   • Remove the turnovers from the refrigerator.
   • Bake them for 20–22 minutes at 400°F (200°C) on the two prepared baking sheets, rotating the sheets halfway through baking (about 11 minutes in).
   • The turnovers should turn a deep golden-brown color on top.
   • The edges will be darker than the centers, which is correct.

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   Ready when: Deep golden-brown color on top, edges darker

   Tip: Rotate the sheets so they bake evenly. The filling will be very hot—don't bite into one right away.

8. 8

   Cool and serve

   • Remove the turnovers from the oven and transfer them to a wire cooling rack using a spatula.
   • Let them rest for at least 5 minutes before serving—the filling will be extremely hot and can cause burns.
   • The turnovers will firm up as they cool.
   • Serve warm, optionally with vanilla ice cream or whipped cream.

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   Ready when: Turnovers are warm to the touch, filling is set

   Tip: The filling will continue to set as the pastry cools. Waiting prevents burned mouths and helps the structure hold together.