Rustic Apple Pie aka Giant Apple Turnover
EASY GIANT APPLE PIE TURNOVER - Stepping outside of the pie pan
Rustic Apple Giant Pie Turnover
This “applelicious” apple pie turnover is a double delight because it's a perfect size for just a couple of people and because it is so easy to make. I like that I don't have to try to mold the pastry perfectly into a pie pan. You can see from the above photo that the pastry is very flaky, making for a tender and delicate desirable crust. I have to thank my good friend, Jeanne, for this perfect crust recipe that I now use for many different pies. For some reason, too, whenever I bake this rustic pie turnover, I always feel very down to earth and homey. It's like I get a sudden urge to go out and churn butter (not really).
Prep Time: 45 minutes
Cook Time: 30 to 35 minutes
· 2 large bowls
. 2 small bowls
· Cookie sheet
· Two flipping spatulas
· 2 stir spoons
· Dinner fork
· Small knife
· Pastry brush
· Measuring cups
· Measuring spoons
· Rolling pin
· Parchment paper
Apple Mixture –
· *2 large baking apples, (peeled and sliced somewhat thinly and then cut the slices in half).
· ½ cup white sugar
· ¼ cup brown sugar
· 3 tablespoons butter
· 2 tablespoons all-purpose flour
· 1 teaspoon cinnamon
· Pinch of nutmeg
· Pinch of salt
*Note - Some great baking apples include: Granny Smith, Honeycrisp, Johnathan's (aka Jonagold), Pink Lady, Mutsu, Rome Beauty, Braeburn.
Pie Crust –
· 2 cups all-purpose flour
· 2/3 cups shortening
· 5-7 tablespoons cold water
. 1 teaspoon salt
Egg Wash –
· 1 egg
· 1 tablespoon water
Note – When you are ready, prepare the egg wash by whisking with a fork, one egg plus one tablespoon water in a small bowl.
If you are unfamiliar with egg wash, it provides a shiny sheen on the crust and enhances the golden color on baked goods.
Apple Mixture –
1. Before preparing the apples, in a small bowl, first combine the sugars, flour, cinnamon, nutmeg, salt and mix well, making certain that there are no sugar lumps.
2. Place the apple chunks in a large bowl.
3. Cover the apples with the lemon juice and mix well.
4. Sprinkle one third of the flour and spice mixture over the apples and stir. Continue the same procedure until there is no more flour mixture to add.
5. Cover the large bowl with paper towels or a dish towel while you make the pastry crust.
Pastry Crust -
· 2 cups all-purpose flour, plus 2-4 tablespoons for rolling out the pastry
· 2/3 cup shortening
· 1 teaspoon salt
· 6-8 tablespoons ice water
1. Combine flour and salt in a large bowl.
2. Cut in shortening until pieces of flour are the size of small peas.
Note – If you do not have a pastry cutter with which to cut the shortening, you can use two butter knifes and crisscross them together into the shortening, thus breaking the shortening into pea size balls.
3. Sprinkle the cold water over the flour and shortening mixture a little at a time, stirring to form a ball.
4. Sprinkle the rolling surface with 1-2 tablespoons of flour and spread it evenly about. Flour the rolling pin.
5. Roll out the dough into a circle, rotating the dough as you go.
Note – In terms of pastry thickness, since there is no pan to catch any possible escaping apple juices, you may want to make the pastry a little thicker at least ¼ inch thick.
6. Flour the rolling pin as needed as well as the rolling surface. I like to flip the dough at least once during the rolling process.
7. Transfer the dough onto the prepared baking sheet (parchment paper or baking spray should be on the baking sheet).
8. Give the apples a stir, mixing the spices again.
9. Spoon out the apples on one side of the dough. Leave enough dough on the opposite side to lift over and cover the apples entirely while leaving enough dough on the edges to trim and crimp.
10. Lift dough over the apples and press the dough down very gently upon the apple mixture to close any air gaps.
11. Cut the outer edge dough surplus and crimp edges. You should end up with a half sphere pie turnover.
12. Cut 4-5 one inch slits into the top of the pastry.
13. Brush egg wash over prepared pastry.
Bake at 375-degrees for 30-35 minutes, depending on your oven. I recommend checking on the pie starting at 25 minutes and keeping an eye on it until it is ready or lightly browned.
Note – When turning out the pie turnover, I recommend using two spatulas or lift the parchment sliding the pie onto its serving plate/platter.
Great with vanilla ice cream or whipped cream.
The Crooked Ladle
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