“I found this recipe in cook booklet. It is very very easy to make! What a great way to celebrate fall! It has now become a family favorite! ENJOY!”

Ingredients Nutrition

  • 1 pie pastry (pre-made Pillsbury Pie Crust or make your own)
  • 1 12 cups apples, peeled, cored and sliced (Rome, Granny Smith or Jonathon)
  • 1 tablespoon all-purpose flour
  • 12 cup English toffee bits
  • 1 egg, beaten
  • 1 tablespoon sugar


  1. Preheat oven to 375°F.
  2. Line cookie sheet with cooking parchment paper or aluminum foil.
  3. Lay pastry on cookie sheet.
  4. Toss apples with flour in medium bowl.
  5. Mound apples on half of pastry to within 3/4 inch of edge.
  6. Sprinkle with toffee bits.
  7. Fold pastry in half over apple mixture.
  8. Double the edge by folding 1/2 inch of edge back on itself.
  9. Seal with fork tines.
  10. Brush top of turnover with egg.
  11. Cut 3 slits, 1 inch long, in top to vent steam.
  12. Sprinkle with sugar.
  13. Bake 30 to 40 minutes or until golden brown.
  14. Immediately remove from cookie sheet to serving plate.
  15. Cool 30 minutes before cutting.
  16. Serve warm with or without vanilla ice cream.

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