Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Toffee Apple Turnover Pie

(2)

0 reviews

40 min prep time
1 hr 50 min total time
9 ingredients
4 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

Skip the pie plate and make a turnover filled with tender apples and sweet toffee bits.

Ingredients

Pastry

1: cup all-purpose flour

1/4: teaspoon salt

1/3: cup plus 1 tablespoon shortening

2: to 3 tablespoons cold water

Filling

1 1/2: cups sliced peeled apples (2 small)

1: tablespoon all-purpose flour

1/2: cup toffee bits (from 10-oz bag)

1: egg, beaten

1: tablespoon coarse white sparkling sugar

Steps

1 Heat oven to 375°F. Line cookie sheet with sides or 15x10x1-inch pan with cooking parchment paper or foil. In medium bowl, mix 1 cup flour and the salt. Using pastry blender (or pulling 2 tables knives through ingredients in opposite directions), cut in shortening until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (if necessary, 1 to 2 teaspoons more water can be added).
2 Gather pastry into a ball. On lightly floured surface, shape pastry into flattened round. Using rolling pin, roll into 12-inch round, about 1/8 inch thick. Place on cookie sheet.
3 In medium bowl, toss apples and 1 tablespoon flour. Mound apple mixture on half of pastry to within 3/4 inch of edge. Sprinkle with toffee bits. Fold pastry in half over apple mixture. Fold 1/2 inch of sealed edge of pastry over; firmly press tines of fork around edge to seal. Brush top of turnover with egg. Cut 3 slits, 1 inch long, in top to vent steam. Sprinkle top with sugar.
4 Bake 30 to 40 minutes or until golden brown. Immediately remove from cookie sheet to serving plate. Cool 30 minutes before cutting.

1 Heat oven to 375°F. Line cookie sheet with sides or 15x10x1-inch pan with cooking parchment paper or foil. In medium bowl, mix 1 cup flour and the salt. Using pastry blender (or pulling 2 tables knives through ingredients in opposite directions), cut in shortening until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (if necessary, 1 to 2 teaspoons more water can be added).
2 Gather pastry into a ball. On lightly floured surface, shape pastry into flattened round. Using rolling pin, roll into 12-inch round, about 1/8 inch thick. Place on cookie sheet.
3 In medium bowl, toss apples and 1 tablespoon flour. Mound apple mixture on half of pastry to within 3/4 inch of edge. Sprinkle with toffee bits. Fold pastry in half over apple mixture. Fold 1/2 inch of sealed edge of pastry over; firmly press tines of fork around edge to seal. Brush top of turnover with egg. Cut 3 slits, 1 inch long, in top to vent steam. Sprinkle top with sugar.
4 Bake 30 to 40 minutes or until golden brown. Immediately remove from cookie sheet to serving plate. Cool 30 minutes before cutting.

Expert Tips

For a richer-tasting crust, use 3 tablespoons each butter and shortening instead of just shortening.

To up the indulgence factor, drizzle the turnover pie with caramel topping and serve the wedges with a scoop of vanilla ice cream.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 280

% Daily Value

Total Fat: 31g; 48%
Saturated Fat 11g 53% Trans Fat 3 1/2g
Cholesterol: 75mg; 24%
Sodium: 280mg; 12%
Total Carbohydrate: 50g; 17%
Dietary Fiber 2g 6% Sugars 24g
Protein: 5g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation