Best 6 Apple Turnovers With Custard Pie Recipes

EASY APPLE TURNOVERS

Steps:

• In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
• In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
• Meanwhile, heat oven to 375°F. Let pie crust pouch stand at room temperature for 15 minutes.
• Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
• In small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.
• Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool.

APPLE TURNOVERS

Steps:

• Preheat oven to 400F (205C)
• Break your chilled pie dough into two pieces that are roughly the same size.
• Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛" thick.
• Using a pizza cutter (or a knife and a straight-edge, such as a clean ruler), neatly cut dough int 4.5" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).
• Place squares on a parchment paper lined cookie sheet and return to the refrigerator.
• Repeat rolling and cutting with your second half of pie dough.
• Prepare your apple filling by combining your apples, brown sugar, and butter in a medium-sized saucepan over medium-low heat.
• Stir frequently until butter is melted, then add cornstarch, cinnamon, vanilla extract, and salt.
• Increase heat to medium and bring to a simmer and simmer for 5 minutes, stirring occasionally.
• Remove from heat and allow mixture to cool (at least 15-20 minutes) before proceeding.
• Prepare egg wash by combining egg and teaspoon of water in a small dish and stir/scramble well.
• Lightly brush the insides of your pastry squares with egg wash.
• Portion about 2-3 Tablespoons of apple pie filling into the center of each square. Gently fold over one corner to the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers.
• Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.
• Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.
• Allow to cool before drizzling with glaze.

APPLE TURNOVERS WITH CUSTARD PIE

Steps:

• Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium/high heat until thickened and bubbly.
• Reduce heat; cook and stir for 2 minutes. Remove from heat; stir in 1 cup into yolks,Return all to pan. Bring to a gentle boil; cook and stir for 2 minutes.
• Remove from heat; stir in vanilla. Cool slightly. Cover surface of custard with waxed paper; chill.
• Place apples in a bowl; sprinkle with lemon juice. Add butter. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.
• Divide pastry into 8 portions; roll each into a 5 inch square. Spoon filling off-center on each.
• Brush edges with milk. Fold over to form a triangle; seal. Crimp with tines of fork. Make steam vents in top.
• Place on greased baking sheets. Chill 15 minutes. Brush with milk. Bake at 400 for 35 minutes.
• Serve warm with custard.

APPLE TURNOVERS

Steps:

• Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
• Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
• Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
• To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

APPLE CUSTARD PIE

Steps:

• In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

APPLE TURNOVERS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
• Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
• Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
• Bake 25 to 30 minutes or until golden.