Prep 40 mins
Cook 30 mins
a nice dessert given to me by my mother that I made tonight.
Make and share this Toffee Apple Turnover Pie recipe from Food.com.
FOR THE PASTRY
- 236.59 ml all-purpose flour
- 1.23 ml salt
- 118.29 ml shortening
- 29.58-44.37 ml cold water
FOR THE FILLING
- 354.88 ml sliced peeled apples
- 14.79 ml all-purpose flour
- 118.29 ml toffee pieces
- 1 egg, beaten
- 14.79 ml course white decorator sugar
- Heat oven to 375 degrees.
- Line cookie sheet with sides or a 15x10x1 inch pan with cooking parchment paperor foil.
- In a medium bowl, mix 1 cup flour and salt.
- Using pastry blender, cut in shorteninguntil particles are size of small peas.
- Sprinkle with cold water, 1 tablespoon at a time, tosing with fork till all flour is moistened and pastry almost leaves sides of bowl.
- Gather pastry into bowl.
- On a lightly floured surface, shape pastry into flattened round 12 inch circle.
- Using rolling pin, roll into 12 inch round, about 1/8 inch thick, and place on cooking sheet.
- In a medium bowl, toss apples, and 1 tablespoon flour.
- Mound apple mixture on half of pastry, to within 3/4 inch of edge.
- Sprinkle with toffee bits.
- Fold 1/2 inch of sealed edgeof pastry over, and firmly press tines of fork arounf edge to seal.
- Brush top of turnover with egg.
- Cut 3 slits 1 inch long, in top to vent steam.
- Sprinkle top with sugar.
- Bake 30-40 minutes or until golden brown.
- Immediately remove from cookie sheet to serving plate.
- Cool 30 minutes before cutting.
I also used a premade crust. Because it came in a roll, it was easy to cut in half and make two smaller pies, which was more practical for me. I misread the amount of toffee bits, so this was not sweet enough for me - even though my apple was a tart-sweet variety. The one thing that I did not like was that there was a bit too much crust on the edges - that might have been to my admittedly inept technique with pie crust. This is a great idea for a smaller pie for smaller households.
OK, so I *cheated* a little, as I had a pie crust I needed to use. I'm certainly going to make this again and look forward to making the pastry from scratch, as this will certainly get even better! The toffee bits are very complimentary. It was easy to make, tho, perhaps due to my crust, I only needed 30 minutes, and maybe a couple less next time. I also used turbinado sugar for sprinkling on top. Just wonderful and super easy; great as a last minute dessert for the family. I did serve mine a la mode. Yum! Thanks for sharing, weekend cooker!
:-)))) That's me and my double (quadruple) chin. These days I'm thinking turtle necks or maybe that should read turkey necks. :-/)))) Pretty darn good and made for A-NZ #45 Recipe Tag.