Loretta Lynn's Apple Turnovers
photo by NorthwestGal
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 cups flour
- 2 tablespoons granulated sugar
- salt
- 1⁄2 cinnamon
- 1 1⁄4 cups shortening
- 5 tablespoons water, more if needed
- 1 (20 -22 ounce) can apple pie filling
- powdered sugar (optional)
directions
- Preheat oven to 425°F.
- Combine flour, sugar, salt, and cinnamon. Cut in shortening. Sprinkle with water a little at a time til dough can be patted into a ball.
- On a floured surface, roll out half of dough into 10x15 rectangle. Cut into 5" squares.Repeat with the other half of dough.
- Put about 2 T. of pie filling in each square. Fold into a triangle. Seal edges with a fork. Prick top.
- Bake on ungreased cookie sheet for 12 - 15 minutes. Cool slightly,and sprinkle with powder sugar if desired.
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Reviews
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I liked this turnover. The crust is just too dry for me to say I love it. I had a really difficult time getting it to keep it's shape when moving from the rolling sheet to the baking tray. It is very easy to make and with a crust improvement here and there, it promises to be 5 stars - at least in my book. Thanks for posting. Made for the I Recommend Tag Game.
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The turnovers were pretty good. The crust was just a bit difficult to work with (too crumbly, didn't roll easily), but not enough to scrap the recipe altogether. The recipe states 1/2 cinnamon---is that 1/2 tablespoon or 1/2 teaspoon...or what? I just guessed and used 1/2 teaspoon, and I didn't detect any cinnamon flavor in the pastry shell. Maybe next time I'll try 1/2 tablespoon and see if that kicks up the cinnamon flavoring. Other than that, I think I would make this again if I can figure out the cinnamon and crumbly pastry issues. This would be a great treat for a lady's tea, a brunch or just as a replacement for the usual sugary doughnuts.
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Mmm This recipe I made with Pear filling, but the crust was fantastic. It has a healthy nutty taste excellent texture, rolls out well, and cooks in a timely manner. This is great for fast cooking filling. My husband knows I like to cook from a bunch of different recipes, and if it's good he asks where it came from. Yep, it's a definate keeper! I filled mine with a lot of pear filling from a mixutre of a ripe pear, sugar, vanilla and nutmeg & 1/3 the recipe for 2.
RECIPE SUBMITTED BY
Myrna 2
Milwaukie, Or
I'm 65 years old and have been cooking since I was 10. My first meal was Thanksgiving dinner with all the trimmings. My mother talked me through everything. She hated to cook. I'm completely the opposite, I love to cook and try different things. been married for 42 years and have 3 kids. Two girls and a boy, four grandchildren that I spoil rotten. Had a stroke 1 year ago but it's not stopping me. My second love is camping.