Apple Turnovers

Back in the fall I ended up getting 80lbs of apples to can. I put up countless jars of jelly and plain apples and 8 quarts of apple pie filling. Today I used (almost) two quarts of the pie filling to make apple turnovers for my freezer….after we ate a couple of course!

When I made the pie filling in October I thought it was way too salty. The recipe that I used was one off of All Recipes.   I chose this recipe because it didn’t call for apple juice (I didn’t have any on hand and didn’t want to run to town) but even when I saw it I remember thinking 2 tsp of salt was too much. It was awful really but I canned it anyway and thought I’d “water” it down with some plain apples when it came time to use it. Well today, 8 months later, I pulled out the jars along with some plain apples and got ready to make my turnovers.

I tasted the apple pie filling and….it was GOOD! It didn’t taste salty at all! Sitting up all those months did the trick, which I guess is how it was supposed to happen. I didn’t end up using extra apples for my mix.

I made a pastry dough next, I doubled this:


Process the first 4 ingredients in a food processor until the butter is about pea size. Stir in the water and bring the ingredients together into two balls. Chill in the refrigerator for a few hours.


When you are ready, roll out the balls into big squares on a flour dusted surface. Cut each square into four squares.

Fill each square with filling and fold the dough over then press closed with a fork.

Brush with egg white.

Bake at 375 until golden. Mine took a while, I live at 7400 feet. I’m not good at timing, I just watch it. This is why I’m not a food blogger…cook it until it’s done! I also patched up holes with leftover dough 😂

I made a glaze out of powdered sugar and lime juice. I would have used lemon if I’d had it.

Once they were cool I wrapped each one individually in foil then popped into a gallon size zip lock into the freezer.
Yield: 8 large turnovers

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