Toffee Apple Turnover Pie Recipes

TOFFEE CRUMBLE APPLE PIE

Steps:

• Roll out and place one pie crust into the bottom and sides of a 9-inch pie plate, trimming to the edge of the pie plate all the way around. Preheat the oven to 375 degrees F.
• For the filling, in a large bowl, toss the apples with the lemon juice. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt. Stir to combine. Add vanilla and cream and mix.
• In a large pot, melt the butter over medium heat. Add the apple mixture and cook for about 6-8 minutes, stirring often (and adjusting the heat if the apples start to stick to the bottom of the pot) to soften the apples just a bit.
• Scoop the apple mixture into the pie shell and spread evenly.
• In the same bowl you used for the filling dry ingredients, combine the flour and sugar. Cut in the butter with a fork or your fingers until the mixture resembles coarse crumbs. Stir in the chopped toffee bars. Sprinkle this mixture over the top of the apples.
• Roll out the top pie crust and place it on top of the pie. Leave a 1/4- to 1/2-inch overhang all the way around. Fold the top crust over the bottom crust and underneath. Press lightly to seal. Flute the edges and cut a few long slits in the top to vent the pie.
• Beat the egg white with a teaspoon of water and brush the top of the pie with the egg mixture. Sprinkle lightly with sugar.
• Place the pie on a baking sheet (to avoid any potential leaks dripping into your oven) and bake for about 50-60 minutes until the crust is golden and the apples are soft and tender. Serve warm or at room temperature.

TOFFEE APPLE TURNOVER PIE

Steps:

• 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).
• 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.
• 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.
• Bake 30 to 40 minutes or until golden brown. Immediately remove from cookie sheet to serving plate. Cool 30 minutes before cutting.

TART -N- TOFFEE APPLE PIE

Steps:

• Preheat oven to 425.
• Line pie plate with half of pastry, trim evenly around edges; set aside.
• In a mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt; add apples and toss to coat.
• Add toffee bits and stir lightly again; pour into crust.
• Dot with butter bits.
• Roll out remaining pastry to fit top of pie.
• Make decorative cut-outs; place top over filling; trim, seal and flute edges; top with cut-outs; brush with egg-water and sprinkle with sugar.
• Cover edges of crust loosely with strips of foil (prevents burning).
• Bake for 30 minutes; remove foil, bake 5-15 minutes longer (golden brown, filling is bubbly through the cut-outs).
• Cool on wire rack; store in fridge.
• Serving suggestions from The Dairy State: serve with thin slices of Cheddar cheese!
• Or whipping cream -- .

TOFFEE APPLE PIE

Steps:

• Set oven to 375 degrees.
• Set oven rack to bottom position.
• In a bowl, combine the first eight ingredients.
• Spoon into pie shell.
• FOR TOPPING: Combine the flour, brown sugar and cinnamon; cut in the butter until the mixture resembles coarse crumbs.
• Add nuts and chopped Heath candy bar.
• Sprinkle over the pie.
• Bake for 30-35 mins (lowest oven rack), or until the topping is browned, and apples are tender.

APPLE TURNOVERS

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
• Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
• Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
• Bake 25 to 30 minutes or until golden.