Grandma’s Fried Apple Turnovers
Bring a taste of old-fashioned comfort to your kitchen with Grandma’s Fried Apple Turnovers, featuring warm cinnamon-spiced apples wrapped in a golden, crispy pastry. This easy fried apple turnover recipe is the perfect homemade dessert for fall baking, family gatherings, or anytime you’re craving a nostalgic sweet treat.
What kind of apples are best for fried apple turnovers?
Granny Smith, Honeycrisp, Fuji, or a combination of sweet and tart apples work well. Choose apples that hold their shape during cooking.
Can I make apple turnovers ahead of time?
Yes. You can assemble the turnovers ahead of time and refrigerate them until you’re ready to fry. For the best texture, fry them shortly before serving.
Why are my fried apple turnovers soggy?
The oil may not be hot enough, or the turnovers may have been overcrowded in the pan. Maintain a steady frying temperature and cook in small batches.
How do I keep the filling from leaking out?
Avoid overfilling the pastry and firmly press the edges together. Crimping the edges with a fork can provide an extra seal.
What temperature should I fry apple turnovers at?
Aim for oil around 350°F (175°C). Keeping the oil at a consistent temperature helps the turnovers become golden and crispy without absorbing too much oil.
Can I use store-bought pie crust?
Absolutely. Refrigerated pie crust can be a convenient shortcut and works well for homemade fried apple turnovers… it just may not be as flaky and rich with flavor like homemade pie dough.
How do I keep the turnovers crispy?
Drain freshly fried turnovers on a wire rack instead of stacking them on top of one another. This allows excess oil to drip away and prevents steam from making the pastry soggy.
Can I freeze fried apple turnovers?
Yes. Let them cool completely, then wrap and freeze them in an airtight container. Reheat them in the oven or air fryer to help restore their crisp texture.
What can I put on top of fried apple turnovers?
A simple powdered sugar glaze, vanilla icing, cinnamon sugar, or a dusting of powdered sugar makes a delicious finishing touch.
Can I bake apple turnovers instead of frying them?
Yes. Baking is a great alternative if you prefer not to deep-fry. The finished turnovers will have a lighter, more pastry-like texture. Just brush with an egg wash and sprinkle with sugar prior to baking. I recommend baking at 400F for 8 minutes then reduce heat to 350F to continue baking 10 to 15 minutes, until deeply golden brown.
Cook with me!
Grandma’s Fried Apple Turnovers
Ingredients
For the Homemade Pie Dough:
- 3 cups all purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon fine sea salt
- 16 tablespoons COLD unsalted butter cubed
- 2 tablespoons apple cider vinegar
- 1/2 cup COLD water
For the Apple Filling:
- 7 large Granny Smith apples peeled and cored and finely chopped
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- zest of juice of 1 lemon
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon fine sea salt
- if baking, 1 beaten egg
For the Vanilla Glaze:
- 2 cups powdered sugar
- 4 tablespoons whole milk
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Instructions
To Make the Homemade Pie Dough:
- In a food processor, combine the flour, sugar, and salt. Pulse to combine.
- Add the cubed COLD butter and pulse until crumb-like texture.
- On LOW speed, add the apple cider vinegar. Then, add half of the COLD water. Continue adding 1 tablespoon more water, as you pulse, until the dough begins to pulse away from the stand mixer. The dough shouldn’t be wet, but should easily come together when pressed into discs.
- Transfer the dough to a sheet of plastic wrap. Press into a 1/2″ thick disc. Wrap tightly and chill in the fridge for 30 minutes to 2 hours.
To Make the Apple Pie Filling:
- In the meantime, begin the apple pie filling. Add the finely chopped apples, brown sugar, granulated sugar, lemon zest, lemon juice, cinnamon, nutmeg, and cardamom to a large skillet. Toss until well combined, then place over medium high heat.
- Stir until the sugar is dissolved and the juices are bubbling.
- Reduce heat to LOW and cover with lid to simmer for 10 minutes.
- Remove lid and increase heat to Medium. Stirring occasionally, cook until apples are very tender and juices have thickened. Transfer to a bowl to cool in the fridge for at least 20 minutes.
To Assemble the Apple Turnovers:
- On a very well-floured surface, add the chilled pie dough. Dust with more flour and roll out to 1/8″ thick. If you prefer a thicker crust, roll out to 1/4″ thick. Slice into 4 to 5″ squares.
- Add a generous scoop of the apple pie filling to one corner of each square. Fold the remaining corner over the filling, press the two corners together, then crimp the edges with a fork to seal in the filling. Create 3 tiny slits in the top of each.
- Place on a parchment paper lined baking pan and place in the freezer for 10 to 15 minutes.
If Baking:
- Preheat oven to 400F. Brush the tops with a beaten egg and sprinkle with granulated sugar. Bake for 8 minutes, then reduce heat to 350F to bake an additional 10 to 15 minutes. Rotate the pan halfway through. Bake until deeply golden on all sides.
If Frying:
- Add 3 to 4 inches of frying oil to heavy bottom saucepan or skillet. Heat to 350F to 360F. Working in batches of 2 hand pies at a time, fry until deeply golden on both sides. Flip after 2-3 minutes. Remove with a slotted spoon to a wire rack.
For the Glaze:
- Combine all ingredients in a medium mixing bowl. Whisk until very smooth. Add a dash more milk if too thick. Dip each apple turnover face-side down into the glaze, then place bottom-side down on a wire rack to set for 10 minutes. Enjoy warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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These were delicious! I baked mine instead of fried but they were still a great texture and had a lot of flavor. The glaze is a nice touch!
So yummy ! Served them at a party and they were gone so fast !!