Apple Pie Turnovers

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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 20 min
  • Yield: 12 turnovers
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1 large apple, peeled, cored and diced (about 1 cup)

3 tablespoons light or dark brown sugar

1 teaspoon ground cinnamon

All-purpose flour, for dusting (optional)

One 14-ounce box refrigerated pie dough

1 large egg yolk, beaten


  1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment or a silicone baking mat.
  2. Toss the apples with the brown sugar and cinnamon in a small bowl and set aside.
  3. Unroll the pie dough on a parchment-lined or floured surface. Stamp out 12 rounds with a 4-inch round cookie cutter (or a drinking glass). Place 2 teaspoons of the apple filling in the center of each round, leaving a border around the filling.
  4. 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. Transfer the turnovers to the prepared baking sheet. Crimp the edges shut with the tines of a fork.
  5. Poke 3 to 4 holes with a toothpick in the top of each turnover and brush with the remaining beaten egg yolk.
  6. Bake until the crusts are golden brown, about 18 minutes. Let cool on the baking sheet for at least 10 minutes before serving. 

Cook’s Note

To make in advance, freeze the unbaked turnovers on baking sheets for 1 hour. Transfer to labeled containers then freeze for up to 3 months. When ready, bake at 425 degrees F until golden brown, about 20 minutes.

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