Apple Turnovers: A Taste of Nostalgia

The scent of baking apples always transports me back to my grandmother’s kitchen. She had this uncanny ability to transform simple ingredients into edible masterpieces, and her apple turnovers were legendary. I remember sitting at her weathered wooden table, the aroma of cinnamon and warm pastry filling the air as I waited impatiently for the golden-brown treats to cool, barely able to resist the urge to sneak a bite of the flaky, sugary goodness. This recipe, while not hers exactly, evokes that same feeling of comfort and home.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Servings: 12
• Yield: 12 hand pies
• Dietary Type: Vegetarian

Ingredients

Pastry:

• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup well-chilled vegetable shortening
• 4-8 tablespoons ice-cold water

Filling:

• 1 ¾ cups peeled, chopped tart cooking apples (about 2/3 pound or 2 medium) – Granny Smith or Honeycrisp work great!
• ⅓ cup water
• ⅓ cup light brown sugar, firmly packed
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 1 tablespoon all-purpose flour
• 1 teaspoon granulated sugar
• 1 tablespoon butter

Glaze:

• ½ cup confectioners’ sugar (powdered sugar)
• 1 tablespoon milk
• ¼ teaspoon vanilla extract

Equipment Needed

• Medium mixing bowl
• Pastry blender (or fork)
• Plastic wrap
• Small saucepan
• Rolling pin
• Pizza cutter or knife
• Baking sheet
• Wire rack
• Small bowl

Instructions

1. Prepare the Pastry: In a medium mixing bowl, blend together the flour and salt. This ensures the salt is evenly distributed, which is crucial for flavor.
2. Cut in the Shortening: Cut the well-chilled vegetable shortening into ½-inch cubes. Using a pastry blender (or a fork), cut the chilled shortening cubes into the flour mixture using an up and down chopping motion. Continue until the mixture resembles coarse crumbs with some small pea-sized pieces remaining. The key here is to keep the shortening cold – this creates those desirable flaky layers in the final pastry.
3. Add the Water: Sprinkle half of the recommended amount of ice-cold water over the flour mixture. Using a fork, stir and draw the flour from the bottom of the bowl to the top, distributing the moisture evenly. Press any chunks down to the bottom of the bowl with the fork.
4. Test and Adjust: Add more water by the tablespoon, until the dough is moist enough to hold together when pressed together. To test the dough for proper moistness, squeeze a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until the dough is moist enough to form a smooth ball when pressed together. Be careful not to overwork the dough at this stage, as that can result in a tough crust.
5. Chill the Dough: Shape the dough into a ball. For ease in rolling, wrap the dough in plastic wrap and chill for at least 30 minutes, or up to 2 days. Chilling is essential; it allows the gluten to relax, making the dough easier to roll and preventing it from shrinking during baking.
6. Prepare the Apple Filling: Combine the chopped apples and water in a small saucepan. Cook and stir over high heat until the mixture comes to a boil. Reduce the heat to low and simmer for 5 minutes.
7. Add Flavor and Thicken: Stir in the light brown sugar, ground cinnamon, and ground nutmeg. Simmer for another 5 minutes, stirring frequently to prevent sticking.
8. Thicken the Filling: Combine the all-purpose flour and granulated sugar. Stir this mixture into the apple mixture. Bring the mixture to a boil and boil for 1 minute, stirring constantly. This step thickens the filling, preventing it from being too runny in the turnovers.
9. Finish the Filling: Stir in the butter. The butter adds richness and a lovely sheen to the filling.
10. Preheat the Oven: Preheat your oven to 425ºF (220ºC). This high temperature helps create a flaky, golden-brown crust.
11. Roll Out the Dough: Roll out the refrigerated pie dough on a lightly floured surface to about 1/8-inch thickness.
12. Cut the Circles: Cut out six 5 ¼-inch circles from each half of the dough (you can reroll the scraps as necessary to achieve 1/16-inch thickness). A pizza cutter or sharp knife works well for this step.
13. Assemble the Turnovers: Place about 1 tablespoon of the apple filling on each dough circle. Don’t overfill them, or they will be difficult to seal.
14. Seal the Edges: Moisten the edges of each circle with water. This helps the dough adhere properly when folded.
15. Fold and Press: Fold each circle in half over the filling. Press the edges with a fork to seal. The fork creates a decorative edge and ensures a tight seal, preventing the filling from leaking out during baking.
16. Prepare for Baking: Place the assembled turnovers on an ungreased baking sheet. Prick the tops of each turnover with a fork to allow steam to escape during baking. This prevents the turnovers from bursting open.
17. Bake: Bake for 20 minutes, or until the turnovers are golden brown. The baking time may vary slightly depending on your oven, so keep an eye on them.
18. Cool: Cool the turnovers on a wire rack for 10 minutes before glazing.
19. Make the Glaze: While the turnovers are cooling, combine the confectioners’ sugar, milk, and vanilla extract in a small bowl. Stir well until smooth.
20. Glaze and Serve: Drizzle the glaze over the warm turnovers. Serve warm or cool.

Expert Tips & Tricks

• Keep everything cold: The key to a flaky crust is cold ingredients. Make sure your shortening and water are well-chilled.
• Don’t overwork the dough: Overworking the dough develops the gluten, resulting in a tough crust. Mix until just combined.
• Blind Bake the Pastry: For a crispier bottom crust, you can partially bake the dough circles before adding the filling.
• Egg Wash: Brush the tops of the turnovers with a beaten egg before baking for an extra golden-brown and glossy finish.
• Spice it up: Add a pinch of cardamom or ginger to the apple filling for a more complex flavor.
• Use different apples: Experiment with different varieties of apples for the filling, such as Fuji, Braeburn, or Gala.

Serving & Storage Suggestions

Serve the apple turnovers warm or cool, plain or with a scoop of vanilla ice cream. They are perfect for breakfast, brunch, or dessert.

• Room Temperature: Store cooled turnovers in an airtight container at room temperature for up to 2 days.
• Refrigerator: Store in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the baked turnovers in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. Reheat in a preheated oven at 350°F (175°C) until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	254.7 kcal	N/A
Calories from Fat	N/A	50%
Total Fat	14.1 g	21%
Saturated Fat	4.4 g	21%
Cholesterol	2.7 mg	0%
Sodium	206.7 mg	8%
Total Carbohydrate	30.4 g	10%
Dietary Fiber	1.1 g	4%
Sugars	13.1 g	52%
Protein	2.3 g	4%

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend for the pastry.
• Vegan: Substitute the butter in the filling with vegan butter or coconut oil. Use a plant-based milk for the glaze. Ensure the shortening is vegan-friendly.
• Different Fillings: Get creative with the fillings! Try using canned cherry pie filling, blueberry pie filling, or even a savory filling like spinach and feta.
• Spiced Pastry: Add a teaspoon of cinnamon or pumpkin pie spice to the flour mixture for a spiced pastry crust.
• Citrus Zest: Add lemon or orange zest to the apple filling for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use store-bought pie crust for this recipe?
A: Yes, you can definitely use store-bought pie crust to save time. Just make sure to choose a high-quality crust for the best results.

Q: How do I prevent the turnovers from sticking to the baking sheet?
A: Use parchment paper or a silicone baking mat to line the baking sheet. This will prevent the turnovers from sticking and make cleanup easier.

Q: Can I make the turnovers ahead of time?
A: You can assemble the turnovers ahead of time and store them in the refrigerator for up to 24 hours before baking. Just make sure to cover them tightly to prevent the dough from drying out.

Q: Why did my turnovers burst open during baking?
A: This usually happens when the turnovers are overfilled or not pricked with a fork to allow steam to escape. Make sure to fill them with the recommended amount of filling and prick the tops before baking.

Q: Can I reheat the turnovers?
A: Yes, you can reheat the turnovers in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat them in the microwave, but they may not be as crisp.

Final Thoughts

These apple turnovers are a delightful treat that brings back cherished memories and fills the kitchen with a warm, inviting aroma. Whether you stick to the classic apple filling or experiment with different variations, I encourage you to try this recipe and share the joy with your loved ones. Don’t be afraid to add your own personal touch and make it your own. These turnovers are delicious on their own, or paired with a cup of hot coffee or tea. Enjoy!