What would happen if you combined apple pie and an apple turnover together? My mom and I did an apple pie experiment with those two things in mind. And it is the very definition of delicious!
For the crust we used ready made pastry crust. We used two packages of the pastry sheets you can find in the freezer section. One box for the bottom and one for the top.
I recommend that you bake the bottom crust for 10 to 15 minutes before you put the filling in it and then the top crust. The reason I recommend this is because we didn't and the bottom didn't quite get cooked all of the way.
The filling was your standard apple pie filling... some Granny Smith apples, sugar, a pinch of cinnamon, etc.:-) What I'm saying is that you can use the filling from your apple pie recipe, because I know that everyone has their own special recipe, if you don't, there are plenty available online. The one my mom uses isn't written down anywhere... one day she will measure the ingredients out, write it down, and give it to my brother and I.
Once you put the apple filling in the pie dish with the crust, it's time to open the second package of pastry sheets. You'll want to roll them together on a piece of wax paper, or else it will be harder to get it on top of the pie. You will want to press the two sheets together to form one gigantic piece!
When you get the top crust on, make sure you cut slits and make sure to press the edges together well. We folded the edges under, for an extra thick crust.
This next part is optional. We wet the top slightly with water and then dusted it with coarse sugar. You could use an egg wash instead of water or you can skip this part.
We baked this at 400°F for about 45 minutes.
|An up-close look at the rise of the crust!|