Kiddo and I went on our annual family apple picking trip this past weekend. We usually go later in the season, but tried going earlier so we would have a wider selection of apples. I have mixed feeling about that decision. There were more varieties of apples which is nice. But it was also 85 degrees and very sunny. I much prefer picking apples on a cool day to a hot one. In any event, Kiddo and her cousins had fun in the orchard together, and we all came home with plenty of apples.
Let the fall baking commence!
Last year we made a fantastic apple cake, delicious apple pie, and scrumptious apple blondies. We have almost as many apples as we did then, so I will be on the lookout for many new recipes. In the meantime, this mini apple pie/apple turnover is superb (can you call it a turnover if it isn’t triangular?). The best part is easily the crust, so follow this link if you’d like to see the original video of Chef John making the dough, and this link for the video of him making the turnovers.
Kiddo and I had a fun time with these recipes, and everyone in our household loved the results. They dough has to chill, but we were able to make the pies in one day (despite what the wardrobe change might lead you to believe. Kiddo, it seems, is into wearing multiple outfits a day right now…). Neither recipe is difficult, although I just remembered that we forgot to sprinkle the pastries with sugar before baking. I think ours tasted great, so I will omit that step. I think it is unnecessary.
The Best Buttery Pie Crust Ingredients
Prep: 10 minutes (longer with a child) Chill: 30+ minutes Yield: 1 lb of dough (a top & bottom crust, or 4 turnovers)
- food processor (you really need one for this recipe)
- 2 cups flour
- 1/2 cup unsalted butter, cubed and frozen
- 1 TBS sugar
- 1 tsp salt
- 6 TBS ice water
The Best Buttery Pie Crust Directions
- Carefully measure the flour (spoon into the measuring cup), and then place 1 cup into the food processor.
- Place frozen butter on flour, and top with remaining flour, salt and sugar.
- Pulse the mixture until coarse (read large) crumbs form.
- Add the ice water and pulse until the mixture resemble bread crumbs. Kiddo was impressed by how much our dough did look like bread crumbs!
- Turn the mixture onto a smooth surface, and push it together to form a ball.
- Divide the dough into for balls, and flatten into discs. Then wrap each disc in plastic wrap, and refrigerate for at least 30 minutes.
Apple Turnovers Ingredients
Prep: 25 minutes Bake: 25 minutes Yield: 4 turnovers/mini pies
- 2 TBS butter
- 2 large or three small- medium apples,
- 1/4 tsp salt
- 1/4 cup white sugar
- 2 TBS brown sugar
- 1-1/2 tsp cinnamon (or to taste, we used a bit more)
- 1 or 2 TBS water, if needed (we didn’t use any)
- 1 egg
- 2 tsp milk
Apple Turnovers Directions
- Preheat oven to 400 degrees Fahrenheit.
- Peel, core, and chop the apples into small chunks, set aside.
- Brown the butter in a heavy (cast iron if you have it ) pan.
- Add apples, salt, and the sugars to the butter.
- Then cook the apples until they are tender. Add cinnamon and cook to desired softness. We left the apples somewhat firm so that they filling would not be mushy when done).
- Cool the apple mixture on a plate.
- Roll the dough disks into approximately 8 inch circles.
- Spoon some of the filling into the center of each dough circle.
- Fold the dough over to make a pocket, but leave about an inch of dough as a lip. This will be used to seal the turnover.
- Press the top ayer of dough into the bottom layer, right around the edge of the filling to seal the pocket.
- Fold the extra lip of dough back toward the pie, and using thumb and forefinger, crimp the edges.
- Beat the egg and milk together to make an egg wash, and brush the top of each turnover.
- Make three small slits in the top of each pie (for air vents).
- Bake for 25-30 minutes (ours took 25).
- Cool for about 15 minutes before eating. Enjoy!