Apple Turnover Pie – A super easy apple pie recipe that uses frozen, store bought puff pastry to achieve a cross between an apple pie and a flaky, buttery apple turnover.
I love those big flaky bakery-style apple turnovers made with puff pastry and with a crispy layer of demerara sugar baked onto the surface….mmmmmm. This simple pie is virtually foolproof homage to those turnovers, making use of frozen puff pastry for the pastry challenged and a simple toss-together filling. The hardest thing about making this pie is peeling the apples! This makes a great go-to recipe for the summer barbeque season. Don’t forget the ice-cream!
- 1 pkg 2 sheets frozen puff pastry, thawed in the refrigerator
- 12 medium sized apples; peeled cored and sliced to 1/2 inch thickness
- Toss together:
- 2 tbsp corn starch
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp fresh ground nutmeg
- pinch salt
- 1 egg
- 2 tbsp water
- few pinches demerara sugar optional
Roll out the dough if necessary to be able to cut out 10 inch circles of pastry out of the sheets of pastry. Work quickly with puff pastry keeping it as cold as possible. Place one sheet of the pastry into the bottom of a 9 or 10 inch pie plate. Hold pastry in the fridge while the filling is being prepared.
Toss together the corn starch, sugar, cinnamon,nutmeg and salt until well blended then toss this mixture with the prepared apples and spread evenly into the bottom pie crust.
Top with the remaining round of puff pastry. Tuck the edges of the pastry under the bottom layer of pastry and pinch together with your fingers to seal. Brush the top of the pastry with an egg wash made from whisking together the egg and water. You do not use all this egg wash, just enough to brush onto the crust.
Place the pie in the refrigerator for about a half hour before baking because puff pastry needs to be very cold before hitting a hot oven in order to puff up properly. Bake for approximately 20 minutes at 400 degrees F and then reduce the heat to 350 degrees F and bake for an additional 25 minutes or until the middle is bubbling and the crust is evenly golden brown. Let stand for at least a half hour before serving with a scoop of good vanilla ice-cream.