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Grandma's Fried Apple Turnovers

5 from 2 votes
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Prep Time30 minutes
Cook Time30 minutes
Resting time1 hour
Total Time2 hours
Servings: 8 to 10

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.
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