“The best recipe in my arsenal: my aunt Lydie's famous french pie crust. Perfect for use in making mini apple turnovers.”
2hrs 40mins

Ingredients Nutrition


  1. For Crust:
  2. Add dry ingredients to a large bowl.
  3. Slice butter stick by stick and put into bowl.
  4. Mix with clean hands until dough is the texture of sand.
  5. Add ice water a little at a time (while continuing to mix with hands) until a doughy texture. Note: Be careful to go slowly and not put too much water inches.
  6. Chill one hour.
  7. For turnovers:
  8. (Preheat oven to 375 degrees).
  9. Remove dough from refrigerator and roll out into 6 to 8 inch circles.
  10. For each turnover, place slices of apples on half of each dough circle (leaving a rim for crust). Sprinkle cinammon and sugar on top of apples and place a slice of butter atop the pile.
  11. Dip your finger in cold water and moisten the entire edge of your dough circle.
  12. Fold the dough over the apples and press/pinch around edges to seal the turnover.
  13. Poke a few holes in the dough over the apples, brush with egg white and sprinkle sugar on top.
  14. Repeat and place turnovers on a baking sheet. Bake for 15 minutes at 375 degrees, then lower oven temperature to 350 degrees for 25 minutes. Turnovers are done when golden brown.

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