Cook Time:
35 Mins

12 Servings

Cook Time:
35 Mins

12 Servings

Apple Turnovers Recipe


Apple Turnovers


  • 2 C. all-purpose flour
  • 3/4 tsp. salt
  • 3/4 C. chilled Crisco® All-Vegetable Shortening
  • 6 to 12 Tbsp. ice cold water


  • 2 C. peeled, chopped tart cooking apple (1 large or 2 small)
  • 1/3 C. water
  • 1/3 C. firmly packed light brown sugar
  • 1/2 tsp. apple pie spice
  • 1 Tbsp. all-purpose flour
  • 1 Tbsp. sugar
  • 1 Tbsp. butter, cut up


  • 1/2 C. powdered sugar
  • 1/2 to 2 1/2 tsps. milk
  • 1/4 tsp. vanilla extract


  1. STIR flour and salt in large bowl until blended. Cut in shortening using pastry blender or fork until shortening pieces are the size of peas. Gradually stir in water with fork, 1 Tbsp. at a time, just until dough holds together. Divide dough in half and shape into two balls. Flatten into 1/2-inch thick disks. Wrap in plastic wrap. Chill 30 minutes or up to 2 days.
  2. COMBINE apples and water in small saucepan. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 5 minutes. Stir in brown sugar and apple pie spice. Cover and simmer 5 minutes, stirring occasionally. Combine flour and sugar until blended. Gradually add to apple mixture, stirring constantly. Simmer 1 minute, stirring frequently. Stir in butter until melted. Transfer to small bowl and let cool.
  3. HEAT oven to 425ºF. Roll each half of dough, on floured surface, into a 12-inch circle. Cut 6 (5-inch) circles from each half, re-rolling pastry scraps to an 1/8-inch thickness as necessary.
  4. PLACE a rounded 1 Tbsp. apple filling in center of each dough circle. Moisten edges of circles with water. Fold circles in half over filling. Press edges with fork to seal. Place on ungreased baking sheet. Prick tops with tip of sharp knife to let steam escape.
  5. BAKE 20 minutes or until golden brown. Cool on baking sheet 10 minutes.
  6. STIR powdered sugar, 1 1/2 tsp. milk and vanilla in small bowl, adding additional milk, a few drops at a time, until thick drizzle forms. Drizzle over turnovers.
  7. If you don’t have a 5-inch round cutter, use a small bowl, saucer or storage container that has a 5-inch diameter. Place item on dough and trace around it, cutting with sharp knife.