These Glazed Apple Pie Turnovers are easy to make and delicious!
Total Time: 1 hour Prep Time: 15 mins Cook Time: 45 mins Servings: 8
Glazed Apple Pie Turnovers
Ingredients
2 Pounds Granny Smith Apples, or apples of choice
1 Lemon, juiced
¼ Cup Unsalted Butter
⅓ Cup Light Brown Sugar, packed
¼ Cup Granulated White Sugar
1 ½ Teaspoons Cinnamon
½ Teaspoon Nutmeg
1 Teaspoon Vanilla Extract
1 Puff Pastry Package, (1 pound - 2 Sheets)
Cornstarch Slurry
4 Teaspoons Cornstarch
4 Teaspoons Cold Water
Egg Wash
1 Tablespoon Whole Milk
1 Large Egg
Cinnamon Sugar Coating
½ Cup Granulated White Sugar
1 ½ Teaspoons Cinnamon
Pinch of Ground Nutmeg
Glaze
¾ Cup Powdered Sugar
1 Tablespoon Milk
1 Teaspoon Vanilla Extract
Recommended Equipment
12 inch Skillet
Small Bowls
Citrus Juicer
Whisk
Fork
Knife
Basting Brush
Baking Sheet
Parchment Paper
Instructions
Clean, peel, and chop apples into ½ inch chunk size pieces. Add apple chunks into a bowl and toss them in the juice of 1 lemon.
For the cinnamon sugar coating, in a small bowl, combine and mix white sugar, cinnamon, and nutmeg and set aside.
To make the egg wash, in a small bowl, combine and whisk together 1 egg and 1 tablespoon of milk. Once done, set aside.
In a skillet on medium heat, add in butter and melt the butter. Next, add in chopped apples. Then, add into the skillet brown sugar, white sugar, cinnamon, nutmeg and vanilla extract. Mix all of the ingredients well in the skillet.
Bring the apples to a simmer and cover the skillet. Let the apples simmer for about 5 minutes or until they become soft when poked with a fork.
Reduce the skillet heat to medium-low. In a cup combine and stir together cornstarch & cold water, until the cornstarch is fully dissolved, to form cornstarch slurry. Next, add the cornstarch slurry into the skillet and continuously stir to thicken the apples. Once the apples are thickened, remove the skillet from the heat and allow to cool down to room temperature.
Preheat the oven to 400F.
Place a puff pastry sheet onto a baking sheet and slice into 4 equal pieces. Brush the edges of each piece with a small amount of egg wash.
Place about ¼ cup of the cooked apples onto the puff pastry along one side and fold over. Lightly press down on the edges of the puff pastry to seal. Next, using a fork, crimp the edges of the puff pastry to seal it shut.
Slice 3 slits on top of each individual pie. Next, brush egg wash across the top of each pie. Then, lightly sprinkle the cinnamon-sugar coating over each pie. Repeat these steps for each, there should be 8 total pies.
Place pies on a parchment paper lined baking sheet and bake for 20-25 minutes or until pies are browned and flakey.
For glaze, whisk together powdered sugar, milk, and vanilla extract in a bowl until it is smooth, then drizzle over the top of the pies when they come out of the oven. For the glaze to harden, let the pies cool down for a few minutes before serving.