Apple Pie Turnovers
Ingredients
- 1 large apple, peeled, cored & diced (about 1 cup)
- 1 teaspoon ground cinnamon
- 3 tablespoons light or dark brown sugar
- 1 14 ounce box refrigerated pie dough
- 1 egg yolk for wash
Instructions
- Preheat oven to 425° F. Line a rimmed baking sheet with parchment or a silicone baking mat.
- Toss the first 3 ingredients in a bowl and set aside.
- Unroll your pie crust on a parchment-lined or floured surface.
- Take one 4-inch round cookie cutter (or the top of a drinking glass) and cut out circles out of the pie crust.
- Place 2 teaspoons of the apple mixture in the center of the circle.
- Brush half of the border on each round with some of the beaten egg yolk*. Fold each round over to make a half-moon shape and then crimp the edges shut with the tines of a fork.
- Transfer the turnovers to the prepared baking sheet.
8. Continue to make the remaining turnovers.- Use a toothpick to poke 3-4 holes in the top of each turnover and brush with the yolk wash.**
- Bake for 18 minutes, until crust is golden brown. Allow to cool on baking sheet for 10 minutes and then serve.
- * If anyone in your home has an egg allergy you can skip this step.
**Apple Pie Turnovers can be placed on baking sheets in the freezer for one hour and then placed in labeled containers for freezing up to 3 months. When ready to bake, bake for 20 minutes in oven at 425° F.
Nutrition
Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Cholesterol: 15mg | Sodium: 50mg | Fiber: 1g | Sugar: 5g
Did you make this recipe?Mention @Weelicious or tag #weelicious!