Flaky hand-held turnovers created with pie crust and a sweet apple cinnamon filling.  Excellent for breakfast and dessert!

Pie Crust  Apple Turnovers


6 servings



Prep time

25 minutes

Cook time

25 minutes

Peel the apples and slice them into quarters. Cut each quarter of apple into three pieces.

In a medium saucepan, melt the butter. Add apples, cinnamon, brown sugar, salt, and vanilla to the pan and stir to combine.

Cook the apple filling over medium heat and let it simmer until the apples start to soften

Separate the two pie crusts  that come in the package  and unroll them.

Cut 3 circles out  of each pie crust.

Fill each dough circle with ¼ to ⅓ of a cup of the cooked apples.

Fold the top part of the dough over the bottom part and press down with your fingers. Once the dough is sealed, you can fold it again like an envelope and pinch it.

Make 3 small slits at the top of each of the mini apple pies with a sharp knife. Crack an egg and beat it in a small bowl. Use a pastry brush to apply the egg to the top of each hand pie.

Bake in a 400 degree oven for 25 minutes, until the tops have turned a golden brown.

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