Feeling miserable from your Thanksgiving gluttony?  Me too and I believe these apple turnovers are partially to blame.  For this year’s Thanksgivings, Sam and I were tasked with preparing a desert and bringing jarred goods for appetizers.  Enter apple pie filling!!  Earlier this month I put up 6 pints of apple pie filling in anticipation for the coming holidays. Initially the plan was to make personal apple pie galettes, but these empanada-like turnovers seemed way more exciting and a great homemade collaboration effort between the beau and I.

For ease of travel and mainly because we wanted to serve them warm, we par-baked them first at home and then popped them in the oven for 10 minutes before consuming. Accompanied by vanilla ice-cream, whip cream, and pumpkin pie, the overall consensus from the table was “Mmmm”.  I can’t wait to use the remaining 4 jars in a similar Christmas desert, that is assuming they make it that long… 😉

Popcorn!  What baked goods did you prepare for this year’s feast?

Apple Pie Turnovers

Prep Time: 1 hour, 25 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 50 minutes

Yield: 10 turnovers

Serving Size: 1 turnover


  • 2 pints of canned apple pie filling
  • For the dough
  • 1/3 cup ice water
  • 3 Tbsp sour cream
  • 2-1/2 cups all-purpose flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • 16 Tbsp unsalted butter, cut into 1/4-inch pieces and frozen for 10-15mins


    Prepare the dough
  1. Mix ice water and sour cream together in bowl until combined. Process flour, sugar, and salt together in food processor until combined. Add butter slices to flour mixture, pulse until butter is smooth.
  2. Pour half of sour cream mixture over flour mixture and pulse until well mixed. Repeat with remaining sour cream mixture. Pulse until dough forms large clumps (no dry flour remains)- you may need to add a tablespoon or so of ice water.
  3. Divide dough into 2 even pieces. Wrap each dough ball tightly with plastic wrap and refrigerate for atleast 1 hour or overnight. Before rolling dough, let set out to soften or thaw completely.
  4. Make the turnovers
  5. Preheat oven to 350°F.
  6. Roll dough out into large 1/8-1/4 thick circles on floured counter. Using some sort of circle cutter, cut into small 5 inch diameter circles.
  7. Place 1/4 cup of pie filling on one side of dough circle. Fold over into half circle and crimp edges using a fork tine. Transfer turnovers to a baking sheet/stone.
  8. Brush the tops of turnover with a beaten egg (optional). Cut 2-3 small steam vents into the top of each turnover. Bake until golden or 25mins.


The dough used for these turnovers was the All-butter Pie Dough found in the Cook's Illustrated Cookbook. Also though they won't be nearly as amazing, store bought apple pie filling will also work for this recipe...


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