Apple Butter Turnovers (Makes 8-10 Small Turnovers)

Prep Time: 30 mins Cook Time: 20 mins

nut free


  • 8 Tbsp Butter, chilled and cubed
  • 8 Tbsp Vegetable Shortening or Lard, chilled and cubed
  • 2 1/2 Cups all purpose flour
  • 1 Tsp kosher salt
  • 5 to 6 tablespoons ice water
  • 1 Tbsp honey
  • 1 tbsp water
  • 1/2 cup apple butter


1. Place the first 4 ingredients in a food processor and pulse until it resembles coarse cornmeal.

2. Sprinkle the ice water, 1 tablespoon at a time, in the food processor and pulse until the dough starts to come together.

3. Form the dough into a disk, wrap in parchment paper or plastic wrap, refrigerate for 30 minutes.

4. Roll out the dough 1/4 inch thick.

5. Using cookie cutters, cut out turnovers into desired shapes (If you are making 8 turnovers, you need 16 cut-outs, one for the top and one for the bottom).

6. Place one cut-out on a parchment or silpat lined baking sheet, top with 2 tsp of apple butter (depending on the size of your shape) leaving a 1/4 inch border around the cut-out.

7. Combine the honey and water together in a separate bowl.

8. Brush the 1/4 inch border with the honey water, place matching pastry shape on top of the apple butter and using the tines of a fork, gently press down to seal the dough.

9. Brush the remaining honey water on top of each turnover.

10. Using the tip of a knife, cut several slits through the dough (to allow ventilation).

11. Bake at 400 degrees for 20 minutes.

*If you’re using pre-made pie crust, skip ahead to step #5.


Apple Butter