Ingredients
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1 large apple, peeled, cored, and diced (about 1 cup)
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1 teaspoon ground cinnamon
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3 tablespoons light or dark brown sugar
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1 box refrigerated pie dough (or homemade pie dough)
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1 egg + 1 teaspoon water (optional, for egg wash)
Instructions
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Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or a silicone baking mat.
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In a medium bowl, combine the diced apple, cinnamon, and brown sugar. Set aside.
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Unroll the pie dough onto a lightly floured or parchment-lined surface.
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Using a 4-inch round cookie cutter (or any fun shape you like), cut out as many shapes as possible.
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Place about 2 teaspoons of the apple mixture in the center of half of the cutouts.
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Lightly dab water around the edges, top with another dough cutout, and gently press to seal.
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Transfer the turnovers to the prepared baking sheet and poke 3–4 small vents in the top of each with a toothpick.
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For a golden finish, whisk the egg with 1 teaspoon of water and lightly brush over the tops (optional).
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Bake for 15–18 minutes, until the crust is golden brown.
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Let cool on the baking sheet for about 10 minutes before serving.
Notes
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Have fun with shapes: Apple-shaped cutters make these extra charming.
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Dice apples small: Smaller pieces soften faster and help prevent leaks.
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Don’t overfill: About 2 teaspoons of filling seals best.
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Keep dough cold: Chill cutouts briefly if the dough becomes too soft.
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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.
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Freezing: Assemble and freeze unbaked turnovers for up to 3 months. Bake from frozen at 425°F for 20–22 minutes, until golden.
