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Toffee Apple Turnover Pie

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  • Prep 40 min
  • Total 1 hr 50 min
  • Servings 4
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Skip the pie plate and make a turnover filled with tender apples and sweet toffee bits.
Updated Nov 19, 2009
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Ingredients

Pastry

  • 1 cup Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 1 1/2 cups sliced peeled apples (2 small)
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 cup toffee bits (from 10-oz bag)
  • 1 egg, beaten
  • 1 tablespoon coarse white sparkling sugar
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 375°F. Line cookie sheet with sides or 15x10x1-inch pan with cooking parchment paper or foil. In medium bowl, mix 1 cup flour and the salt. Using pastry blender (or pulling 2 tables knives through ingredients in opposite directions), cut in shortening until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (if necessary, 1 to 2 teaspoons more water can be added).
  • 2
    Gather pastry into a ball. On lightly floured surface, shape pastry into flattened round. Using rolling pin, roll into 12-inch round, about 1/8 inch thick. Place on cookie sheet.
  • 3
    In 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 pastry in half over apple mixture. Fold 1/2 inch of sealed edge of pastry over; firmly press tines of fork around edge to seal. Brush top of turnover with egg. Cut 3 slits, 1 inch long, in top to vent steam. Sprinkle top with sugar.
  • 4
    Bake 30 to 40 minutes or until golden brown. Immediately remove from cookie sheet to serving plate. Cool 30 minutes before cutting.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a richer-tasting crust, use 3 tablespoons each butter and shortening instead of just shortening.
  • tip 2
    To up the indulgence factor, drizzle the turnover pie with caramel topping and serve the wedges with a scoop of vanilla ice cream.
  • tip 3
    Food Processor Directions for Making Pastry: Into small bowl, measure 2 tablespoons water. In food processor, place shortening, flour and salt. Cover; process with on-and-off pulses until mixture is crumbly. With food processor running, pour water all at once through feed tube, processing just until dough leaves side of bowl (dough should not form a ball).

Nutrition

500 Calories, 31g Total Fat, 5g Protein, 50g Total Carbohydrate, 24g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
280
Total Fat
31g
48%
Saturated Fat
11g
53%
Trans Fat
3 1/2g
Cholesterol
75mg
24%
Sodium
280mg
12%
Potassium
90mg
3%
Total Carbohydrate
50g
17%
Dietary Fiber
2g
6%
Sugars
24g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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