Imagine sinking your teeth into a golden, flaky pastry filled with warm, cinnamon-kissed apples—pure comfort in every bite. These Easy Apple Turnovers with Pie Crust bring bakery-quality indulgence straight to your kitchen with minimal effort.
Whether you're craving a cozy breakfast, a quick afternoon pick-me-up, or a dessert that wows guests, this simple Apple Turnovers with Pie Crust delivers every time.
The best part? You can have these Easy Apple Turnovers with Pie Crust on your table in just 30 minutes using store-bought dough—no need for complicated steps or hours in the kitchen.
Perfect for last-minute cravings or planned celebrations, this foolproof Apple Turnovers with Pie Crust recipe ensures delicious results every time.
Why Apple Turnovers with Pie Crust Stand Out
Apple turnovers with pie crust have been a cherished pastry for centuries, tracing their roots back to 18th-century France, where they were known as "chaussons aux pommes" (apple slippers).
While the classic version is made with puff pastry, Apple Turnovers with Pie Crust offer a heartier, more substantial bite—perfect for those who prefer a buttery, flaky texture with a little extra crunch.
These apple turnovers with pie crust are incredibly versatile, pairing beautifully with morning coffee, afternoon tea, or as a warm dessert topped with vanilla ice cream.
Their hand-held, portable nature makes them an ideal choice for on-the-go breakfasts, lunchboxes, or casual gatherings where plates and utensils aren’t necessary.
Whether you're baking for a crowd or just indulging in a cozy homemade treat, these Apple Turnovers with Pie Crust are a simple yet irresistible classic.
Jump to:
Ingredients
The Filling:
- Apples (Granny Smith or Honeycrisp) - these varieties hold their shape when baked and offer the perfect balance of sweetness and tartness
- Granulated sugar - provides just enough sweetness without overpowering the apple flavor
- Brown sugar - adds depth and caramel notes
- Lemon juice - prevents browning and adds brightness
- Butter - creates richness in the filling
- Ground cinnamon - the classic spice partner for apples
- Nutmeg - adds warmth and complexity
- Cornstarch - thickens the filling so it doesn't leak
- Salt - enhances all the flavors
The Pastry:
- Refrigerated pie crusts - saves time while still delivering great flavor
- Egg (for egg wash) - creates that beautiful golden-brown finish
- Water - thins the egg wash for easier application
- Coarse sugar (optional) - for extra crunch and sparkle
The Optional Glaze:
- Powdered sugar - creates a smooth, sweet finish
- Milk - adjusts the consistency
- Vanilla extract - adds flavor depth
See recipe card for quantities.
Instructions
Prepare the Apple Filling and Crust
- Peel, core, and dice the apples into small pieces, then cook with butter, sugars, and spices in a saucepan until slightly softened. Add cornstarch to thicken, then remove from heat and let cool completely.
- Preheat your oven to 375°F and prepare a baking sheet with parchment paper. Unroll the refrigerated pie crusts and cut each round into 4 equal triangular pieces. Whisk egg and water together to create an egg wash.
Assemble the Turnovers
- Place cooled apple filling in the center of each pie crust triangle, then brush edges with egg wash to help seal. Fold the dough over to form a smaller triangle and press edges firmly together.
- Crimp edges with a fork to ensure a good seal, then transfer to your prepared baking sheet. Brush tops with egg wash, sprinkle with coarse sugar if desired, and cut small slits in the top to allow steam to escape.
Bake and Finish
- Bake at 375°F for 20-25 minutes until golden brown, then cool slightly before transferring to a wire rack. For the optional glaze, mix powdered sugar, milk, and vanilla until smooth, then drizzle over slightly cooled turnovers and allow to set before serving.
- prepare_filling_crust1: Cook the apple filling until soft and thickened, then let it cool before assembling the turnovers.
- assemble : Spoon the cooled apple filling onto pie crust, brush edges with egg wash, and seal by crimping with a fork.
- baking: Bake turnovers until golden brown, then let them cool before serving. Enjoy warm or at room temperature!
Equipment
- Medium saucepan - A heavy-bottomed pan works best for cooking the filling evenly
- Baking sheet - A light-colored aluminum sheet prevents over-browning on the bottom
- Parchment paper - Prevents sticking and makes cleanup easier
- Pastry brush - For applying egg wash (a folded paper towel works in a pinch)
- Wire cooling rack - Allows air circulation to prevent soggy bottoms
- Fork - For crimping the edges
- Sharp knife or pizza cutter - For clean cuts in the dough
Hints & Expert Cooking Tips
- For extra-flaky pie crust turnovers, chill the assembled (but unbaked) turnovers in the refrigerator for 15 minutes before baking.
- Don't overfill your apple turnovers with pie crust- about 2 tablespoons of filling is perfect. Too much filling will make them difficult to seal and may cause leakage.
- If your kitchen is warm, work with one pie crust at a time, keeping the other refrigerated until ready to use.
- For a shortcut version, use canned apple pie filling - just chop it into smaller pieces before using.
- Add a teaspoon of apple pie spice instead of individual spices for a quick flavor boost.
- For a thicker filling, add an extra teaspoon of cornstarch to your apple mixture.
Recipe Variations
Vegan Apple Turnovers
- Replace butter with plant-based butter
- Use a vegan pie crust (many store-bought crusts are accidentally vegan)
- Skip the egg wash and use plant milk mixed with a touch of maple syrup instead
- Check sugar labels to ensure they're processed without bone char
Gluten-Free Option
- Use a gluten-free pie crust (either homemade or store-bought)
- Double-check that your cornstarch is certified gluten-free
Healthier Apple Turnovers
- Reduce sugar by 25% in the filling
- Use coconut sugar instead of refined sugar
- Add chopped walnuts or ground flaxseed to the filling for added nutrition
- Use a whole wheat pie crust for more fiber
Mini Apple Turnovers
- Cut each pie crust into 6-8 pieces instead of 4 for bite-sized treats
- Reduce the filling to 1 tablespoon per turnover
- Decrease baking time to 15-18 minutes
Apple Turnover Variations
- Add ¼ cup of chopped nuts (walnuts, pecans, or almonds) to the filling
- Mix in ¼ cup of raisins or dried cranberries
- Add a tablespoon of caramel sauce to the filling
- Sprinkle with a pinch of cardamom for a unique flavor profile
- Try using different apple varieties or a mix for complex flavor
Storage
Fridge Storage
- Store baked turnovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 325°F oven for 5-10 minutes to restore crispness, or microwave for 15-20 seconds if you're in a hurry (though the crust won't be as crisp).
Freezing Instructions
- Freeze unbaked assembled turnovers for up to 3 months! Place them on a baking sheet until frozen solid, then transfer to a freezer bag.
- Bake frozen turnovers at 375°F for 25-30 minutes (no need to thaw).
- Baked turnovers can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in a 325°F oven for 10 minutes.
Make-Ahead Tips
- Prepare the apple filling up to 3 days in advance and store in the refrigerator.
- Assemble turnovers the day before baking, cover with plastic wrap, and refrigerate overnight.
My Grandmother’s Secret Touch – The Key to Perfect Apple Turnovers with Pie Crust
There’s something magical about the way my grandmother made Apple Turnovers with Pie Crust—they were always perfectly golden, irresistibly flaky, and bursting with warm, spiced apples.
Her secret? Patience and precision. She always insisted on chilling the apple filling completely before assembling the turnovers—sometimes for an hour, sometimes overnight.
A warm filling ruins the crust," she’d say with a knowing smile. And she was right. This simple yet powerful trick prevents the pastry from turning soggy, allowing the crust to crisp up beautifully in the oven.
The result? Delicate, buttery layers that shatter with every bite, just like hers always did. It’s a small extra step, but one that transforms good apple turnovers with pie crust into unforgettable ones—a lesson passed down through generations, from her kitchen to mine, and now to yours.
FAQ
Can you use pie dough to make turnovers?
Yes, pie dough makes excellent turnovers! The buttery, flaky texture of pie crust creates delicious apple turnovers with pie crust with a sturdier structure than puff pastry. Simply roll out your pie dough, cut into squares or triangles, add filling, fold, seal the edges with a fork, and bake until golden brown. Pie dough turnovers hold their shape well and can be handled more easily than their puff pastry counterparts.
Can you replace puff pastry with pie crust?
Absolutely! Pie crust is a perfect substitute for puff pastry when making apple turnovers. While puff pastry creates light, airy layers, pie crust offers a more substantial, buttery texture that many prefer. The swap is simple—use pie crust in the same quantities and dimensions as called for in your puff pastry recipe. The results will be slightly less puffy but equally delicious with a wonderful flaky texture.
What pastry is used for apple turnovers?
Traditional apple turnovers typically use puff pastry, but pie crust is an excellent alternative that many home bakers prefer. Both options create delicious results with different textures—puff pastry yields lighter, layered turnovers while pie crust produces a more substantial, flaky pastry. Store-bought refrigerated pie crusts offer convenience, while homemade pie dough allows for customization of fat content and flavor for your apple turnovers with pie crust recipe.
How do I keep my turnovers from getting soggy?
To prevent soggy apple turnovers with pie crust, pre-cook your apple filling to remove excess moisture and allow it to cool completely before assembling. Add cornstarch to thicken the filling juices. Cut vents in the top of each turnover to release steam during baking. Avoid overfilling, which can cause leakage. For extra protection, brush the inside of the dough with egg wash before adding filling, creating a moisture barrier that helps maintain that perfect flaky texture.
A Sweet Tradition Worth Sharing – What Will You Bake Next?
There’s something undeniably special about the simple joy of homemade pastries, and these Apple Turnovers with Pie Crust embody just that—flaky, buttery, and filled with warm spiced apples, they strike the perfect balance between convenience and homemade charm. Whether you’re enjoying them for breakfast, as a cozy afternoon treat, or serving them for dessert, these turnovers are bound to become a cherished favorite in your kitchen.
But why stop here? If you’re craving even more indulgent bakes, don’t miss my Rich Chocolate Chess Pie Recipe, a decadent Southern classic with a luscious, fudgy filling. Or, for something quick and delightful, try my Easy Filled Crescent Roll Recipe, a crowd-pleaser with endless filling possibilities.
Give this Apple Turnovers with Pie Crust recipe a try, and let me know how yours turn out! Did you add a unique twist or stick to the classic flavors? Drop a comment below—I’d love to hear about your baking adventures!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Apple Turnovers with Pie Crust
Apple Turnovers with Pie Crust Recipe
Equipment
- Medium saucepan For cooking the apple filling
- Baking sheet Light-colored aluminum works best
- Parchment paper Prevents sticking and ensures even baking
- Pastry brush For applying egg wash
- Wire cooling rack Prevents turnovers from getting soggy
- Fork For crimping edges
- Sharp knife or pizza cutter For cutting pie crust
Ingredients
For the Filling:
- 2 cups Apples Granny Smith or Honeycrisp diced
- ¼ cup Granulated sugar Adds sweetness
- 2 tablespoon Brown sugar Deepens flavor
- 1 tablespoon Lemon juice Prevents browning
- 1 tablespoon Butter Adds richness
- 1 teaspoon Ground cinnamon Essential spice
- ¼ teaspoon Nutmeg Adds warmth
- 1 tablespoon Cornstarch Thickens filling
- ¼ teaspoon Salt Enhances flavor
For the Pastry:
- 2 sheets Pie crust Store-bought or homemade
- 1 Egg For egg wash
- 1 tablespoon Water Thins the egg wash
- 1 tablespoon Coarse sugar Optional for extra crunch
For the Optional Glaze:
- ½ cup Powdered sugar Sweet glaze base
- 2 tablespoon Milk Adjusts consistency
- ½ teaspoon Vanilla extract Enhances flavor
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Peel, core, and dice apples into small pieces.
- In a medium saucepan, melt butter over medium heat. Add apples, sugars, lemon juice, cinnamon, nutmeg, and salt. Cook for 5 minutes until softened.
- Stir in cornstarch and cook for another minute until thickened. Remove from heat and let cool completely.
- Roll out pie crusts and cut each into 4 triangular pieces.
- Place about 2 tablespoons of filling in the center of each piece. Brush edges with egg wash, fold over, and seal with a fork.
- Transfer to baking sheet, brush with egg wash, and sprinkle with coarse sugar. Cut small slits on top.
- Bake for 20-25 minutes, or until golden brown. Let cool for 5 minutes.
- (Optional) Mix glaze ingredients and drizzle over cooled turnovers.
- Enjoy warm or at room temperature!
Leave a Reply