Apple Pie Turnovers

Handheld “Pies” with a Better-for-You Twist

These Apple Pie Turnovers are everything you want in a cozy fall treat—flaky pie dough wrapped around tender, cinnamon-spiced apples and baked until golden. They taste exactly like a classic apple pie but in a perfectly portable, handheld size. Better yet, since they’re homemade, they skip the palm oil and high fructose corn syrup found in store-bought versions, making them a “nostalgic favorite” you can feel good about serving.

Why This Recipe Wins

• Classic & Comforting: Warm cinnamon and brown sugar create that signature “home-baked” aroma.
• Lunchbox Ready: Their sturdy, handheld shape makes them a fantastic addition to school lunches or afternoon snacks.
• Minimal Ingredients: Using high-quality store-bought pie dough keeps this recipe approachable and incredibly fast.
• Freezer-Friendly: You can assemble a big batch and keep them in the freezer for an “emergency” dessert any night of the week.

What You’ll Need

• Apples: Use a mix of Fuji, Gala, or Granny Smith for a balance of sweetness and tartness.
• Warm Spices: Ground cinnamon and a touch of brown sugar to create a light caramel glaze.
• Pie Dough: Store-bought is a great time-saver, but homemade works too!
• Egg Wash (Optional): One egg beaten with a splash of water for that shiny, bakery-style golden finish.

How to Make It

1. The Filling: Toss your finely diced apples with cinnamon and brown sugar.
2. The Cutouts: Unroll your dough and use a 4-inch cookie cutter (apple shapes are a huge hit!) to cut out your circles or shapes.
3. The Assembly: Spoon about 2 teaspoons of filling onto half of the cutouts.Tip: Don’t overfill! Too much apple will cause the seams to burst during baking.
4. The Seal: Dab a little water around the edges, top with a second cutout, and press firmly to seal.
5. The Bake: Place on a baking sheet and bake at 425°F for 15–18 minutes until they are beautifully golden brown.

Get the Kids Involved: The “Cookie Cutter” Bakery

Since this recipe uses cookie cutters, it’s a wonderful way to let kids take the lead in the kitchen.

• Ages 3–5: Let them be the “Dough Pressers.” After you place the top layer of dough, they can help press the edges with their fingers or a fork to seal the “hidden” apples inside.
• Ages 6–9: Have them help dice the apples (with a kid-safe knife). Dicing them small is a great way to practice fine motor skills.
• Ages 10+: Let them lead the “Design Team.” They can choose different cutter shapes or use a fork to create decorative patterns around the edges of the turnovers.

Make It Weeknight-Friendly

• Small Dice is Nice: Dice your apples into tiny cubes (about 1/4 inch). This ensures they cook through completely in the short baking time.
• Keep it Cold: If your kitchen is warm, pop your dough cutouts in the fridge for 5 minutes before filling. Cold dough creates a much flakier crust!
• Bake from Frozen: This is the ultimate time-saver. Assemble them on a Sunday, freeze them raw, and then bake them straight from the freezer on a busy Wednesday—just add about 5 minutes to the bake time.
• The “Leftover” Hack: If you have extra apple filling, it’s delicious swirled into oatmeal or spooned over Greek yogurt the next morning.

Serve & Savor

Let these cool for about 10 minutes before serving—the apple filling gets very hot! They are perfect on their own, but truly legendary with a small dollop of whipped cream.

Apple Pie Turnovers

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These Apple Pie Turnovers are everything you want in a cozy treat—flaky, warm, lightly spiced, and perfectly handheld. Filled with tender apples, cinnamon, and brown sugar, they’re like mini apple pies you can eat with one hand. My kids love them, they’re easy enough for a baking afternoon at home, and they’re just as perfect for fall lunches as they are for an anytime snack.

Made with simple ingredients and store-bought pie dough, these turnovers come together quickly without sacrificing that classic homemade flavor. You can even make a batch ahead and freeze them, so a warm apple-filled treat is always just an oven away.

Ingredients

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• 1 large apple, peeled, cored, and diced (about 1 cup)

• 1 teaspoon ground cinnamon

• 3 tablespoons light or dark brown sugar

• 1 box refrigerated pie dough (or homemade pie dough)

• 1 egg + 1 teaspoon water (optional, for egg wash)

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Instructions

• Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or a silicone baking mat.

• In a medium bowl, combine the diced apple, cinnamon, and brown sugar. Set aside.

• Unroll the pie dough onto a lightly floured or parchment-lined surface.

• Using a 4-inch round cookie cutter (or any fun shape you like), cut out as many shapes as possible.

• Place about 2 teaspoons of the apple mixture in the center of half of the cutouts.

• Lightly dab water around the edges, top with another dough cutout, and gently press to seal.

• Transfer the turnovers to the prepared baking sheet and poke 3–4 small vents in the top of each with a toothpick.

• For a golden finish, whisk the egg with 1 teaspoon of water and lightly brush over the tops (optional).

• Bake for 15–18 minutes, until the crust is golden brown.

• Let cool on the baking sheet for about 10 minutes before serving.

Notes

• Have fun with shapes: Apple-shaped cutters make these extra charming.

• Dice apples small: Smaller pieces soften faster and help prevent leaks.

• Don’t overfill: About 2 teaspoons of filling seals best.

• Keep dough cold: Chill cutouts briefly if the dough becomes too soft.

• Storage: Store baked turnovers in an airtight container at room temperature for up to 2 days or refrigerate for 3–4 days. Reheat at 350°F for 5–7 minutes.

• Freezing: Assemble and freeze unbaked turnovers for up to 3 months. Bake from frozen at 425°F for 20–22 minutes, until golden.

• Author: Miks