Best Apple Turnovers with Pie Crust

Here are my favorite apple turnovers made with buttery, flaky pie crust and filled with tender spiced apples, cinnamon, and a touch of vanilla.

These apple turnovers are perfect for breakfast or an afternoon snack. My kids love grabbing one from the counter on their way out the door, and I love that I can make a batch ahead of time for busy mornings.

What Kind of Apples Should I Use?

Granny Smith apples are a classic choice for turnovers because they hold their shape well during baking and have that nice tart flavor that balances the sweetness. But honestly, you can use whatever apples you have on hand – Honeycrisp, Gala, or even Fuji will work great too. The key is to pick apples that are firm and not overly soft, since mushy apples can make your turnovers soggy. If you’re using sweeter apples like Gala, you might want to cut back on the brown sugar just a bit to keep things balanced.

Options for Substitutions

These turnovers are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Pre-made pie crust: You can definitely make your own pie crust from scratch if you prefer, or try puff pastry for a flakier texture. Just roll it to the same thickness and cut into squares instead of circles.
• Granny Smith apples: Any firm baking apple works great here – try Honeycrisp, Braeburn, or Jonagold. Avoid softer apples like Red Delicious as they’ll get too mushy when cooked.
• Brown sugar: White sugar works fine if that’s what you have, though you’ll lose some of that caramel-like flavor. You can also try maple syrup (use 2-3 tablespoons) but reduce the butter slightly.
• Egg wash: If you’re out of eggs, brush the tops with milk or melted butter instead. It won’t give quite the same golden shine, but your turnovers will still look good.
• Cinnamon: Feel free to mix things up with apple pie spice, or add a pinch of nutmeg or cardamom along with the cinnamon for extra warmth.
• Vanilla: Almond extract makes a nice change (use just 1/4 teaspoon since it’s stronger), or skip it entirely if you don’t have any on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making apple turnovers is overfilling them with the apple mixture, which causes the filling to leak out during baking and creates a messy oven situation – stick to about 2-3 tablespoons of filling per turnover and leave plenty of room around the edges for sealing.

Another common error is not properly sealing the edges with egg wash and pressing firmly with a fork, as loose seals will open up in the oven and let all that delicious filling escape.

Make sure your apple filling has cooled completely before assembling the turnovers, since hot filling can melt the pie crust and make it difficult to work with, and don’t skip cutting small vents on top – this prevents the turnovers from bursting open from steam buildup.

For the crispiest results, brush the tops with egg wash and sprinkle with that white sugar before baking, which gives you a beautiful golden color and slight crunch.

What to Serve With Apple Turnovers?

Apple turnovers are perfect on their own, but they’re even better when served warm with a scoop of vanilla ice cream that melts right into all those flaky layers. A drizzle of caramel sauce or a dollop of whipped cream makes them feel extra special, especially if you’re serving them for dessert. They also pair beautifully with a hot cup of coffee or spiced cider for an afternoon treat. If you want to make it a more complete breakfast or brunch, try serving them alongside some crispy bacon or breakfast sausage to balance out the sweetness.

Storage Instructions

Keep Fresh: These apple turnovers taste best the day you make them, but you can store leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge for up to 5 days – just know the crust won’t be quite as crispy.

Freeze: You can freeze baked turnovers for up to 3 months in a freezer-safe container with parchment paper between layers. I also love assembling them ahead and freezing unbaked turnovers on a baking sheet, then transferring to freezer bags once solid – just add a few extra minutes to the baking time when cooking from frozen.

Warm Up: To bring back that fresh-baked taste, warm your turnovers in a 350°F oven for about 5-8 minutes until the crust crisps up again. You can also use the microwave for 20-30 seconds, but the oven method really brings back that flaky texture we all love.

Preparation Time	20-30 minutes
Cooking Time	25 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 18-22 g
• Fat: 80-90 g
• Carbohydrates: 260-290 g

Ingredients

For the filling:

• 1/2 tsp vanilla extract (I use Nielsen-Massey brand for best flavor)
• 2 tbsp unsalted butter
• 1/4 tsp salt
• 1 tsp cinnamon (freshly ground preferred for more flavor)
• 2 large apples (Granny Smith recommended for tartness, peeled, cored, and finely diced)
• 1/4 cup brown sugar

For the crust and assembly:

• 1 package refrigerated pie dough (like Pillsbury, for ease of use)

For the topping:

• 1 egg
• 2 tbsp granulated sugar

Step 1: Prepare the Apple Filling

• 2 large apples (such as Granny Smith)
• 2 tbsp butter (unsalted or salted)
• 1/4 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Preheat the oven to 400°F (200°C).

Peel the apples and slice them into quarters, then further cut each quarter into three pieces.

In a medium saucepan, melt the butter over medium heat.

Add the sliced apples, brown sugar, cinnamon, salt, and vanilla extract.

Stir to combine, then let the mixture simmer for about 5 minutes, or until the apples begin to soften.

Once finished, set the apple filling aside to cool while you prepare the dough.

Step 2: Prepare the Pie Dough Circles

• 1 package refrigerated pie dough (contains 2 crusts)

While the apple filling cools, unroll the two pie crusts from the package.

Using a round cutter or a glass, cut 3 circles out of each crust.

If needed, gather the scraps and re-roll to cut enough circles, aiming for a total of 6.

Arrange the dough circles on a flat surface, ready for filling.

Step 3: Fill and Shape the Turnovers

• dough circles (from Step 2)
• cooled apple filling (from Step 1)

Spoon about 1/4 to 1/3 cup of the cooled apple filling (from Step 1) into the center of each dough circle (from Step 2).

Carefully fold the dough over the filling, pressing the edges with your fingers to seal.

For an extra secure seal, fold or crimp the edges again like an envelope and pinch to secure.

Place the assembled turnovers on a parchment-lined baking sheet.

Use a sharp knife to cut 3 small slits in the top of each turnover to allow steam to escape.

I find that making these slits helps to keep the pastry crispy and prevents sogginess inside.

Step 4: Egg Wash and Sugar Topping

• 1 egg
• 2 tbsp granulated sugar (for sprinkling)

Crack the egg and beat it in a small bowl.

Use a pastry brush to lightly coat the tops of each hand pie with the beaten egg.

Sprinkle each turnover generously with the granulated sugar to give them a sweet, crunchy topping.

Step 5: Bake and Cool the Turnovers

Bake the turnovers in the preheated 400°F (200°C) oven for about 25 minutes, or until the crusts are golden brown and crisp.

Remove from the oven and let them cool on the baking sheet for at least 15 minutes before serving, as the filling will be very hot.

Personally, I like to enjoy these hand pies warm, sometimes with a scoop of vanilla ice cream for an extra treat!