Apple Pie Turnovers

These apple pie turnovers fold tender cinnamon apples into flaky puff-pastry triangles. Briefly cooking the filling thickens the apple juices; cooling it before assembly helps the pastry stay firm enough to puff. Egg wash and a light cinnamon-sugar sprinkle give the crust a golden finish.

Serve the turnovers slightly warm. For a plated dessert, open one to show the apple pieces and add vanilla ice cream just before serving.

Ingredients for Apple Pie Turnovers

• 1 package frozen puff pastry, 2 sheets (about 490g), thawed until pliable but still cool
• 2 medium apples, peeled, cored, and diced into roughly 1/2-inch pieces (about 2 cups or 300g); Granny Smith or Honeycrisp
• 1/4 cup packed light brown sugar (50g)
• 1 1/4 teaspoons ground cinnamon, divided
• 1 tablespoon cornstarch
• 1 tablespoon unsalted butter
• 1 large egg, beaten with 1 tablespoon water
• 1 tablespoon granulated sugar
• About 1 pint vanilla ice cream, for serving

How to Make Apple Pie Turnovers

1. Cook the filling: In a medium saucepan over medium heat, cook the apples, brown sugar, 1 teaspoon cinnamon, cornstarch, and butter, stirring, for 6 to 8 minutes. The apples should be tender but hold their shape, with thickened juices clinging to the pieces rather than pooling in the pan.
2. Cool and prepare: Spread the filling in a shallow bowl and let it cool for 15 to 20 minutes, until no longer hot to the touch. Meanwhile, preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper.
3. Cut and fill: Unfold each cool pastry sheet and cut it into four roughly equal squares, making eight squares total. Place about 2 to 3 tablespoons of filling on one half of each square, leaving a clean 1/2-inch border. Use less filling if your squares are small.
4. Fold and seal: Lightly brush the borders with egg wash. Fold each square diagonally into a triangle, press the edges together, and crimp firmly with a fork. Space the turnovers apart on the baking sheets and cut one or two small slits through the top layer of each to release steam.
5. Finish and bake: Brush the tops with the remaining egg wash. Mix the granulated sugar with the remaining 1/4 teaspoon cinnamon and sprinkle lightly over the pastry. Bake for approximately 18 to 22 minutes, beginning to check at 16 minutes. Rotate or switch the sheets if they brown unevenly. The turnovers are done when well puffed and golden, including at the seams and underside.
6. Rest and serve: Let the turnovers rest for 8 to 10 minutes; the filling will still be hot. For a plated dessert, set an intact turnover beside one opened to show the apple pieces. Add vanilla ice cream just before serving.

How to Keep Turnovers from Leaking

Keep apples and syrup off the full 1/2-inch border so the pastry edges can meet. If a square looks too small for 3 tablespoons of filling, use less. Lightly brush the border, crimp firmly, and vent the top. Overfilling, filling caught in a seam, or trapped steam can cause a turnover to burst.

How to Keep the Pastry Flaky

Thaw puff pastry until it folds without cracking, but keep it cool as you work. Hot filling or overly warm dough can soften the layers before baking. If the pastry becomes greasy or limp, briefly chill it until cool and pliable again.

Don’t rely on the timer alone: pale seams or undersides need more time, even if the tops have puffed. For a full-size dessert made with similar pastry, try this puff pastry apple pie.

Can I Use Canned Apple Filling?

Yes. Chop any large apple pieces and use only enough filling to leave a clean border on each square. Skip the saucepan step and the fresh-apple filling ingredients; prepared filling does not automatically need more sugar or cornstarch.

Serving, Storage, and Reheating

Add ice cream only to turnovers you’re serving. The pastries can also be eaten plain as a handheld snack. For a version made by a different method, see these fried apple hand pies.

Cool leftover turnovers completely, then refrigerate them without ice cream in an airtight container for up to 3 days. The pastry will gradually soften. Reheat in a 350°F (175°C) oven for a few minutes, until heated through and beginning to crisp again. Microwaving is faster but softens the crust.

To freeze baked turnovers, cool them completely, wrap them individually, and freeze for up to 1 month. Reheat in the oven and add ice cream only after warming.

Nutrition

Approximate per turnover with one-eighth of the vanilla ice cream: 530 calories, 7g protein, 32g fat, and 55g carbohydrates. Approximate per 100g of ingredients before baking: 305 calories, 4g protein, 18g fat, and 32g carbohydrates. Values vary with the puff pastry and ice cream used; baking changes the finished weight.

Apple Pear Pie

Apple pear pie should cut into a generous wedge with distinct fruit slices, thickened juices, and golden pastry above and below. This version pairs roughly equal amounts of apples and ripe but firm pears under a full, vented crust. Bake until the juices bubble through the center vents, then let the pie cool so the filling holds together when sliced. Add one scoop of vanilla ice cream to each plated wedge just before serving.

Ingredients for Apple Pear Pie

Makes one standard-depth 9-inch pie, or 8 slices. Prep time: about 35 minutes, including a 15-minute chill. Bake time: about 55 to 65 minutes. Total time: about 4 hours 30 minutes to 4 hours 40 minutes, including about 3 hours of cooling.

• Pastry for a 9-inch double crust, 2 crusts (about 400g; package weights vary)
• 3 1/2 cups peeled, cored apples, sliced about 1/4 inch thick (about 450g, from 3 to 4 medium apples)
• 3 1/2 cups peeled, cored ripe but firm pears, sliced about 1/4 inch thick (about 490g, from 3 to 4 medium pears)
• 2/3 cup packed light brown sugar (140g)
• 1/4 cup cornstarch (about 30g)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 1 large egg, beaten
• 8 scoops vanilla ice cream, about 1/3 cup each, for serving

Optional: 1 tablespoon coarse sugar for the top crust.

How to Bake Apple Pear Pie

1. Preheat and line the plate: Place a rimmed baking sheet on a lower-middle oven rack and preheat to 425°F (220°C). Fit one crust into a standard-depth 9-inch pie plate without stretching it. Keep the crust chilled while you prepare the filling.
2. Coat the fruit: Toss the apples and pears with the brown sugar, cornstarch, lemon juice, cinnamon, ginger, and salt in a large bowl. Mix until the fruit is evenly coated and no dry pockets of cornstarch remain.
3. Assemble the pie: Transfer the fruit and any coated juices to the bottom crust, mounding the slices evenly. Add the second crust, trim and seal the edges, and crimp. Cut several vents near the center, all the way through the pastry, to let steam escape and make bubbling juices visible.
4. Chill and finish: Refrigerate the assembled pie for about 15 minutes, until the pastry feels cool and firm. Lightly brush the top with beaten egg and sprinkle with coarse sugar, if using.
5. Bake: Carefully set the pie on the hot baking sheet. Bake uncovered for 15 minutes at 425°F, then reduce the oven to 375°F (190°C) and bake for approximately 40 to 50 minutes more. Check the crust when you lower the heat; loosely shield any areas browning too quickly with foil. Rotate the pie carefully if your oven browns unevenly. Begin checking the filling at about 50 minutes total. Continue baking until thick juices bubble through the center vents, the top and visible bottom edge are golden, and a thin knife inserted through a vent meets little resistance from the fruit.
6. Cool and serve: Cool on a rack for about 3 hours so the juices can set. Cut into 8 generous wedges and place one scoop of vanilla ice cream on each plated slice just before serving.

Choosing and Slicing the Fruit

Choose pears that are ripe but still firm. Very soft pears can break down and release more juice as they bake. Cut both fruits into roughly 1/4-inch slices so they cook at a similar rate; if the pears are noticeably softer than the apples, slice them slightly thicker to help them hold their shape.

How to Tell When the Pie Is Done

A golden top alone does not mean the raw fruit is cooked. Look for thick juices bubbling through the center vents, not just around the rim, and check that the visible bottom edge has browned rather than stayed pale. The preheated sheet helps the bottom crust color, but it does not replace these checks. If the pastry darkens before the filling bubbles and the fruit is tender, shield the browned areas loosely with foil and keep baking. Juicy pears, thicker slices, or a deeper pie plate may extend the bake beyond the stated range.

Storing and Rewarming Leftover Pie

Cover and refrigerate leftover pie for up to 4 days, keeping the ice cream separate. To warm a slice, microwave it briefly and check after about 30 seconds; the crust may soften. For a whole chilled pie, cover loosely with foil and warm at 350°F (175°C) until the center is warm, approximately 30 to 45 minutes. Add fresh ice cream after plating.

An assembled unbaked pie can be frozen well wrapped, but it needs a longer bake from frozen. The fresh-pie bake time above will not apply.

Other Apple Pie Styles

For an all-apple alternative, try classic homemade apple pie. If you prefer crumbs to a pastry lid, see this Dutch apple pie with streusel topping; it uses a different topping from the pie made here.

Nutrition

Approximate nutrition per slice, including one scoop of vanilla ice cream: 500 calories, 6g protein, 21g fat, and 75g carbohydrates. Approximate values per 100g of served pie and ice cream: 210 calories, 3g protein, 9g fat, and 32g carbohydrates. Values vary with the pastry, ice cream, and size of each slice.

Apple Cranberry Pie

This apple cranberry pie has one bottom crust, a filling of distinct apple slices and tart red cranberries, and a chunky oat crumble instead of a pastry lid. Bake it until the fruit bubbles thickly and the apples near the center are tender; a golden topping alone does not mean the filling is done. Let the whole pie cool before cutting it into wedges, then add a scoop of vanilla ice cream to each slice just before serving.

Ingredients for Apple Cranberry Pie

Crust and filling

• 1 pie-dough round for a 9-inch pie, homemade or refrigerated (about 230g)
• About 2 1/2 pounds firm baking apples (about 1,150g whole), yielding roughly 6 cups peeled, cored, 1/4-inch slices
• 1 cup fresh or frozen cranberries (about 100g)
• 3/4 cup granulated sugar (150g)
• 3 tablespoons cornstarch (about 25g)
• 1 teaspoon ground cinnamon
• 1 teaspoon finely grated orange zest, optional

Oat crumble and serving

• 3/4 cup all-purpose flour (90g)
• 1/2 cup old-fashioned rolled oats (45g)
• 1/3 cup packed light brown sugar (70g)
• 1/4 teaspoon fine salt
• 6 tablespoons cold unsalted butter, cubed (85g)
• About 1 pint vanilla ice cream, for 8 small scoops

How to Bake Apple Cranberry Pie

1. Line the pie plate: Fit the dough into a standard-depth 9-inch pie plate without stretching it, and crimp the edge. Refrigerate the unbaked shell while you prepare the topping and filling.
2. Make the crumble: Mix the flour, oats, brown sugar, and salt. Work in the cold butter with a pastry blender or your fingertips until you have loose crumbs and larger clumps. Refrigerate the topping.
3. Mix the filling: Peel, core, and slice the apples about 1/4 inch thick. Toss them with the cranberries, granulated sugar, cornstarch, cinnamon, and optional orange zest until no dry cornstarch remains. Add frozen cranberries straight from the freezer; do not thaw them.
4. Assemble and chill: Mound the fruit in the cold shell. Scatter the crumble over most of the filling, leaving small gaps where juices can bubble through. Refrigerate the assembled pie for about 15 minutes. Meanwhile, preheat the oven to 400°F (205°C) with a rack in the lower third.
5. Bake: Set the pie on a rimmed baking sheet to catch drips. Bake uncovered for 20 minutes, then reduce the oven to 375°F (190°C) and bake for about 35 to 45 minutes more. Check the browning after about 35 minutes total. If the crumble or exposed crust is getting too dark, tent the pie loosely with foil. Rotate it once if your oven browns unevenly.
6. Check and cool: Start checking the fruit around 55 minutes total. The juices should bubble thickly, including near the center, and the crust and crumble should be golden brown. A thin knife inserted into an apple slice near the center should meet little resistance. Keep baking if the apples are firm or the filling has not bubbled thickly; frozen cranberries may extend the bake. Cool the whole pie on a rack for at least 3 hours. Cut into 8 wedges and add a small scoop of vanilla ice cream to each just before serving.

Choosing Apples and Cranberries

Firm baking apples, such as a mix of Granny Smith and Honeycrisp, soften while keeping recognizable slices. Cut them to a similar thickness so they cook evenly, and avoid soft, mealy apples. Fresh and unthawed frozen cranberries both work; judge a pie made with frozen fruit by the bubbling filling and tender apples rather than the clock.

How to Tell When the Pie Is Done

The crumble can brown before the fruit finishes cooking. If that happens, tent the pie loosely with foil and continue baking. Look for thick bubbles through gaps in the topping and test an apple near the center with a thin knife. The lower oven rack helps the bottom pastry brown, so check the crust along with the fruit before removing the pie.

Getting a Slice That Holds Together

Measure the cornstarch and bake until the juices bubble thickly so the filling can thicken. Then cool the whole pie for at least 3 hours before slicing. Cutting it hot is more likely to release juice, and adding ice cream before plating will melt it during the wait.

Storing Leftover Pie

Store the pie without ice cream. Once fully cool, cover it and keep it at room temperature for up to 1 day or refrigerate it for up to 5 days. You can bake it a day ahead and add ice cream when serving. An individual slice can be gently warmed, though it may not hold its shape as neatly as a fully cooled slice.

If freezing a baked pie, freeze it for up to 3 months and thaw it overnight in the refrigerator. The crumble may soften.

Nutrition

Approximate per serving, based on 1 of 8 slices with a small scoop of vanilla ice cream: 550 calories, 6g protein, 23g fat, and 82g carbohydrates. Approximate per 100g: 230 calories, 3g protein, 10g fat, and 34g carbohydrates. Values vary with the pie dough, apples, ice cream, and scoop size.

Apple Cream Cheese Pie

A tall graham cracker crust holds a baked cream cheese filling, with glossy cinnamon-caramel apples mounded on top. The apples are cooked separately and added after the filling has chilled, so the pie cuts into distinct layers. Leave a pale border around the apples for spaced whipped-cream dollops. Allow at least four hours of refrigeration before topping and slicing.

Ingredients for Apple Cream Cheese Pie

Graham cracker crust

• 1 3/4 cups graham cracker crumbs (200g)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Cream cheese filling

• Three 8-ounce blocks full-fat cream cheese, softened (680g)
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

Apple topping

• 4 medium firm apples, about 1 1/2 pounds before peeling (680g)
• 2 tablespoons unsalted butter
• 1/3 cup packed light brown sugar (about 65g)
• 1 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 cup prepared caramel sauce (80g)

Whipped-cream finish

• 3/4 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• Optional: 2–3 whole star anise pods for removable decoration

How to Make Apple Cream Cheese Pie

Yield: One 9-inch pie, about 10 slices. Active prep: About 35 minutes. Cooking: About 65–80 minutes. Total: About 7 hours, including cooling and chilling.

1. Prebake the crust: Set a rack in the center of the oven and preheat to 350°F (175°C). Mix the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Press firmly across the base and about 1 1/2 inches up the sides of a 9-inch springform pan. Set the pan on a rimmed baking sheet to catch any butter drips. Bake uncovered for 8–10 minutes, until dry-looking and lightly golden. Reduce the oven to 325°F (165°C).
2. Mix the filling: Beat the softened cream cheese and 2/3 cup granulated sugar until smooth. Mix in the vanilla. Add the eggs one at a time on low speed, mixing just until incorporated; avoid beating the batter until foamy. Pour into the crust.
3. Bake and chill: Keep the pan on the rimmed sheet and bake uncovered at 325°F for approximately 50–65 minutes. Begin checking at 50 minutes. The edges should be set, with a slight wobble in the center when the pan is gently moved—not a liquid slosh. Cool for about 1 hour at room temperature, then cover and refrigerate for at least 4 hours before topping or slicing.
4. Cook the apples: While the pie chills, peel, core, and slice the apples. Melt 2 tablespoons butter in a large skillet over medium heat. Add the apples, brown sugar, and cinnamon. Cook, stirring gently, for about 10–15 minutes, until the slices are tender but still hold their shape; start checking after about 8 minutes. Stir the cornstarch and water together, add to the skillet, and cook until the juices thicken and coat the slices. Stir in the caramel sauce and let the topping cool completely.
5. Top and decorate: Unmold the chilled pie. Spoon the cooled apples into the center, leaving a visible border of cream cheese filling. Whip the cold cream and powdered sugar until soft peaks hold their shape, then pipe spaced dollops around the border. Add whole star anise only if desired for presentation.
6. Slice and serve: Cut into chilled wedges, wiping the knife between cuts as needed to show the crust, filling, and apple layers. Remove any whole star anise before eating.

How to Tell When the Filling Is Baked

Do not wait for the center to become rigid in the oven. Set edges and a slight center wobble are the cues; if the middle sloshes like liquid, bake it longer. The filling firms as it cools and needs at least four hours in the refrigerator for neat slices.

Keep the Apple Topping from Running

Stir the apples gently so the slices stay distinct. After adding the cornstarch slurry, cook until the sauce clings to the apples rather than pooling thinly in the skillet. Let the topping cool completely before mounding it on the chilled pie; warm apples can soften the filling and melt the whipped cream.

Make-Ahead and Storage

Bake and chill the plain pie the day before serving if convenient. Keep the cooked, cooled apples separate, then add them and pipe the whipped cream close to serving for the clearest border and neatest dollops. Refrigerate the finished pie, covered, because it contains cream cheese filling and whipped cream. Do not reheat the assembled pie.

For a crumb-topped apple dessert, try Dutch apple pie with streusel topping. For a pastry-topped option, see this double-crust caramel apple pie.

Nutrition

Approximate nutrition per slice, based on 10 slices: 635 calories, 8g protein, 43g fat, and 59g carbohydrates. Per 100g: approximately 290 calories, 4g protein, 19g fat, and 27g carbohydrates. Values are estimates; slice size, apple yield, and caramel sauce will affect the totals.

Apple Slab Pie

Apple slab pie puts tender cinnamon-spiced apples between two layers of butter pastry in a 15-by-10-inch rimmed pan. The mostly solid top crust bakes golden, and the shallow pie cuts into substantial rectangles with the apple filling visible at the edges.

Mix the apples with sugar just before assembly to limit excess juice, then bake until the filling bubbles through the vents. Cooling the pie before cutting helps the portions hold together. For a round pie with a lattice top, try classic homemade apple pie.

Ingredients for Apple Slab Pie

Makes about 15 portions. Allow about 45 minutes of active preparation, at least 30 minutes for chilling, 45 to 55 minutes for baking, and at least 90 minutes for cooling—about 3 hours 30 minutes total.

Butter pastry

• 4 cups all-purpose flour (480g)
• 1 teaspoon fine salt
• 1 tablespoon granulated sugar (12g)
• 1 1/2 cups cold unsalted butter, cubed (3 sticks; 340g)
• 8 to 12 tablespoons ice water, as needed

Apple filling and top

• About 3 1/2 lb fresh apples, yielding approximately 8 cups peeled, cored, 1/4-inch slices
• 1/2 cup granulated sugar (100g)
• 1/4 cup all-purpose flour (30g)
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon milk, for brushing

A mix of firm tart and sweet baking apples works well. Keep the flour amounts separate: 4 cups go into the pastry, and 1/4 cup goes into the filling.

How to Make Apple Slab Pie

1. Make the pastry: In a large bowl, combine the 4 cups flour, salt, and 1 tablespoon sugar. Cut in the cold butter until the pieces range from pea-sized to slightly larger. Add 8 tablespoons ice water, then add more 1 tablespoon at a time only until the dough holds together when pressed. Small butter pieces should still be visible.
2. Divide and chill: Divide the dough into a larger piece for the bottom crust and a smaller piece for the lid, about 60/40. Flatten each into a rectangle, wrap, and refrigerate for at least 30 minutes, until cool and firm but still rollable.
3. Line the pan: Preheat the oven to 375°F (190°C) with a rack in the lower third. Line a sturdy 15-by-10-by-1-inch rimmed pan with parchment. Roll the larger dough piece into a rectangle large enough to cover the bottom and reach the rim. Fit it into all four corners without stretching it.
4. Add the apples: Peel, core, and slice the apples about 1/4 inch thick. Just before filling the crust, toss them with the 1/2 cup sugar, 1/4 cup flour, cinnamon, nutmeg, and lemon juice. Spread them evenly over the pastry, leaving any substantial pooled liquid in the bowl.
5. Add the lid: Roll the remaining dough into a rectangle large enough to cover the apples. Lay it over the filling and seal it to the bottom crust around the edges. Cut several small steam vents, keeping the lid mostly solid, then brush lightly with milk.
6. Bake: Bake uncovered on the lower-third rack for about 45 to 55 minutes. Start checking at 40 minutes, and rotate the pan only if it is browning unevenly. The top and edges should be golden, thickened juices should bubble through the vents, and an apple slice tested through a vent should be tender. If the top darkens before the filling bubbles, tent it loosely with foil and continue baking.
7. Cool and cut: Cool in the pan for at least 90 minutes before cutting into about 15 rectangles; cool completely for the neatest portions. Lift each piece with a wide spatula rather than pulling up the filled pie by its parchment. The bottom pastry should look baked, not visibly raw.

Why the Pan Size Matters

A 15-by-10-by-1-inch rimmed pan keeps this amount of pastry and filling in a shallow, contained layer. The larger dough piece lines the bottom, sides, and corners; the smaller piece only needs to cover the top. A wider half-sheet pan would spread the filling thinner and require more pastry coverage. A deeper pan would change the filling depth and baking time.

How to Keep the Apple Filling from Getting Watery

Slice the apples evenly so they soften at a similar rate. Wait until the bottom crust is ready before tossing them with sugar and the measured flour: sugared apples release juice as they stand. Leave substantial pooled liquid in the bowl rather than pouring it into the pastry.

Do not judge doneness by the golden top alone. The juices need to bubble through the vents to thicken, and the apples should be tender. If juice runs freely when you cut the pie, let it cool longer. A damp-looking bottom may mean excess filling liquid or that the crust needed more baking time.

Serving and Storing Apple Slab Pie

Serve the rectangles at room temperature or gently warmed, with vanilla ice cream alongside if desired. Cover leftovers and refrigerate for up to 4 days.

For a crisper crust, warm an individual portion in a 300°F (150°C) oven until heated through, starting to check after about 5 minutes. Microwaving will soften the pastry. To freeze, cool portions completely, wrap them individually, and keep them in an airtight container for up to 2 months; thaw before gently reheating.

The pastry dough can be made ahead and kept chilled until ready to roll. For a shortcut, use enough refrigerated pie crust to roll separate pan-sized bottom and top rectangles. Packaged pastry may be thinner, so follow the browning and bubbling cues rather than assuming the same baking time.

Nutrition

Approximate per portion, based on 15 portions: 350 calories, 4g protein, 19g fat, and 43g carbohydrates. Approximate per 100g of baked pie: 265 calories, 3g protein, 14g fat, and 32g carbohydrates. Values vary with apple yield and moisture lost during baking; optional ice cream is not included.

Puff Pastry Apple Pie

This round, double-crust pie has flaky puff pastry above and beneath a generous filling of cinnamon-spiced apple pieces. Cooking the apples until their juices turn syrupy, then cooling them before assembly, helps the bottom crust bake through instead of soaking up liquid.

Bake until the top is deeply golden and the filling bubbles through the vents, but check the bottom crust too. After a short rest, cut the pie into wedges and place a scoop of vanilla ice cream directly on each slice. For a homemade-crust alternative, try classic homemade apple pie.

Ingredients for Puff Pastry Apple Pie

• 2 1/2 pounds firm apples, such as a mix of Granny Smith and Honeycrisp, about 6 medium (about 1,150g before peeling and coring)
• 2 tablespoons unsalted butter (30g)
• 1/2 cup packed light brown sugar (100g)
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 2 sheets ready-made puff pastry, from one 17.3-ounce package (490g), thawed but cold
• 1 large egg, beaten
• 1 tablespoon coarse sugar
• About 1 pint vanilla ice cream, for 8 modest scoops

Firm sweet and tart apples give the filling balance while keeping the pieces distinct. For another warm spice, add 1/8 teaspoon ground nutmeg with the cinnamon.

How to Make Puff Pastry Apple Pie

Makes one 9-inch pie, or 8 slices. Allow about 25 minutes of active prep, 55 to 65 minutes of cooking, and about 2 hours 30 minutes total, including cooling, chilling, and resting.

1. Cook the apples: Peel, core, and cut them into roughly 3/4-inch pieces. In a large skillet or wide saucepan, cook the apples, butter, brown sugar, cinnamon, and lemon juice over medium heat for about 12 to 15 minutes, stirring occasionally. The apples should be tender but hold their shape. If thin juice still pools in the pan, keep cooking until it turns syrupy and coats the pieces. Do not add water.
2. Cool the filling: Spread the apples in a shallow bowl or on a tray. Let them cool completely, about 25 to 35 minutes, until they no longer feel warm or give off steam.
3. Line the dish: Gently roll one cold pastry sheet large enough to line the bottom and sides of a 9-inch standard-depth pie dish, leaving a little overhang. Ease it in without stretching, then add the cooled apples. Avoid piling the filling far above the rim.
4. Cover and vent: Roll the second pastry sheet as needed and place it over the filling. Trim excess pastry, press or crimp the edges firmly together, and cut several small vents through the top sheet.
5. Chill and finish: Refrigerate the assembled pie for 15 minutes while the oven preheats to 400°F (205°C). Lightly brush the top with beaten egg, avoiding heavy buildup along the cut edges, then scatter the coarse sugar over it.
6. Bake: Set the dish on a parchment-lined baking sheet on a lower oven rack. Bake uncovered for about 40 to 50 minutes. Check the top after 30 minutes; if it is darkening too quickly, loosely shield it with foil. Begin checking overall doneness around 40 minutes. The top should be deeply golden and puffed, the filling should bubble through the vents, and the visible bottom-crust edges should look baked rather than doughy.
7. Rest and serve: Let the pie rest for at least 30 minutes so the filling stays in the slices. Cut into generous wedges and add one scoop of vanilla ice cream directly on each plated slice just before serving.

How to Avoid a Soggy Bottom Crust

For a full enclosed pie, the apple juices need to cling to the fruit rather than run across the pan. Cooling the filling completely keeps it from softening the pastry during assembly. Thawed pastry should still feel cool; roll it gently to fit the dish, seal the edges, and vent the top so steam can escape.

A golden top alone does not mean the bottom crust is baked. Use a standard-depth dish on a lower oven rack and check the visible bottom-crust edges. If the top browns first, shield it loosely with foil and continue baking. A light-colored metal dish can help the bottom brown; with a ceramic dish, pay particular attention to that bottom-crust cue.

Make Ahead, Storage, and Reheating

The apple filling can be cooked ahead, cooled, and refrigerated. Assemble the pie with cold filling and cold pastry.

Let leftover pie cool, then cover and refrigerate it without ice cream for up to about 3 days. Reheat slices in a 350°F (175°C) oven for about 10 to 15 minutes, until warmed and the pastry regains some crispness. Loosely tent a slice if its crust is already dark. Add fresh ice cream when serving; a microwave will soften the pastry.

Nutrition

Approximate nutrition per slice, based on 8 slices and including one modest scoop of vanilla ice cream: 575 calories, 7g protein, 31g fat, and 65g carbohydrates. Approximate values per 100g of served pie and ice cream: 265 calories, 3g protein, 14g fat, and 30g carbohydrates. Values vary with the puff pastry, apples, ice cream, and scoop size.

Apple Hand Pies

These fried apple hand pies have softly rectangular pastry shells, tender apple pieces, and a generous coating of fine cinnamon sugar. The filling stays chunky rather than turning into applesauce, while the crust browns on both sides and along the seams.

Cook, thicken, and cool the apples before filling the dough. Cool filling is easier to enclose, and juices that cling to the fruit are less likely to leak into the oil. This recipe makes 8 hand pies in about 1 hour 35 minutes, including chilling and cooling.

Ingredients for Apple Hand Pies

Pastry

• 2 cups all-purpose flour (240g)
• 1 tablespoon granulated sugar (12g)
• 1/2 teaspoon fine salt
• 1/3 cup vegetable shortening (65g)
• 1 large egg, beaten
• 1/3 cup evaporated milk (80g)

Apple filling

• 2 medium apples, peeled, cored, and diced small, about 2 cups (300g)
• 2 tablespoons unsalted butter (30g)
• 1/4 cup packed light brown sugar (50g)
• 1 teaspoon ground cinnamon
• 1 teaspoon cornstarch
• 1 tablespoon cool water

For frying and coating

• About 6 cups neutral frying oil, or enough for roughly 2 inches of depth in the pot; most will remain in the pot
• 1/3 cup granulated sugar (65g)
• 1 teaspoon ground cinnamon

Granny Smith apples give the filling a tart edge; Honeycrisp or Pink Lady also work. Keep the prepared apple quantity close to 2 cups.

How to Make Fried Apple Hand Pies

1. Make and chill the dough: Mix the flour, tablespoon of sugar, and salt. Cut in the shortening, then mix in the beaten egg and evaporated milk just until the dough holds together. If dry flour remains, add only a few drops of water. The dough should be cohesive, not sticky. Wrap and refrigerate for about 20 minutes.
2. Cook and cool the filling: In a medium skillet or saucepan over medium heat, cook the apples with the butter, brown sugar, and teaspoon of cinnamon for 8 to 12 minutes, until tender but still in distinct pieces. Stir the cornstarch into the tablespoon of cool water, add it to the apples, and cook briefly until the juices thicken and cling to the fruit. Spread the filling out and cool completely, about 20 minutes. No thin liquid should pool around it.
3. Cut the pastry: Roll the dough to an even 1/8-inch thickness. Cut eight roughly 4-by-6-inch rectangles, gently rerolling scraps as needed. If the dough becomes soft or sticky, chill it briefly before filling.
4. Fill and seal: Place about 1 1/2 tablespoons cooled filling on one half of each rectangle, leaving a clean 1/2-inch border. Lightly dampen the border with water. Fold the dough over to make a roughly 3-by-4-inch pocket, press out excess air, and seal the edges firmly. Crimp the seam with a fork. Keep assembled pies cool while you work.
5. Heat the oil: Pour roughly 2 inches of oil into a heavy 4- to 5-quart pot, filling it no more than one-third full. Heat to 335°F (170°C) on a frying thermometer. Mix the coating sugar and cinnamon in a shallow dish. Fry uncovered, and keep water away from the hot oil.
6. Fry in batches: Carefully lower 2 or 3 pies into the oil. Fry for about 6 to 8 minutes per batch, turning carefully halfway through or as needed. Check the color after about 5 minutes, sooner if the pastry is thin. Remove the pies when both sides and the seams are deep golden brown and the crust feels set, with no pale, doughy-looking areas. Let the oil return near 335°F between batches; adjust the heat to keep it approximately 325–350°F (165–175°C).
7. Coat while warm: Drain the pies briefly on a wire rack, then turn them in the cinnamon sugar while they are still warm so it adheres. Let them cool for several minutes before eating; the filling will be hot.

How to Keep the Hand Pies Sealed

Stick to about 1 1/2 tablespoons filling per pie, even if the pocket looks roomy. Filling on the border can prevent a firm seal, while trapped air can push against the seam during frying. Check each crimp before the pie goes into the oil and press closed any loose spots.

Frying Temperature and Doneness

Use a thermometer and fry only a few pies at a time. Crowding can lower the oil temperature and leave the crust pale or greasy; oil that runs too hot may brown the outside before the seams cook through. The 6-to-8-minute range is a guide. Dough thickness and oil recovery affect the timing, so look for a set crust and deep golden color all the way around.

Serving, Make-Ahead, and Leftovers

Serve the pies warm, once the filling has cooled enough to eat. Vanilla ice cream can go alongside without covering the cinnamon-sugar crust. For a full-size baked dessert, try classic homemade apple pie.

The filling can be cooked ahead and refrigerated; use it cool for assembly. The fried pies have their best crust texture the day they are made. Cool leftovers completely and store covered at room temperature for up to 2 days. Rewarm on a rack in a 350°F (175°C) oven for roughly 6 to 10 minutes, checking early. Some of the sugar coating may loosen.

Nutrition

Approximate nutrition per hand pie, based on 8 pies: 360 calories, 5g protein, 18g fat, and 46g carbohydrates. Approximate values per 100g: 330 calories, 4g protein, 16g fat, and 42g carbohydrates. Pie size, sugar coating, and the amount of frying oil absorbed will affect these estimates.