These easy apple turnovers feature a flaky, golden brown crust filled with apple butter, or apple Schnitz filling, as the Amish call it.
Apple schnitz is a delicious combination of cooked dried apples, brown sugar, and spices, and is used as pie filling. It is traditionally served in a pie for lunch after church service in Lancaster County, along with homemade bread, cup cheese, (or spreading cheese) peanut butter spread, and pickles.
Apple turnovers are much like the famous apple schnitz pie, except on a smaller scale. These hand pies are a mini hand-held version of the classic 9-inch schnitz pie.
This Amish-style dessert is also similar to fried pies. However, these apple turnovers are baked instead of fried, making them a little healthier but no less delicious!
Maybe you’re like me and love whipping up tasty treats in the kitchen but don’t enjoy cleaning up the mess. If so, then you’ll love this recipe! There’s no mess from frying the hand pies in oil, so there’s minimal clean-up.
My daughter loves to help make apple turnovers, so get your kiddos in the kitchen with you for some hands-on bonding time!
When I was growing up, we made this recipe frequently, but we called them moon pies because of their iconic half-moon shape. It is still one of the most requested apple desserts in my family! Maybe it’s the novelty of holding a pie in your hand or the combination of the flaky crust and the spiced sweetness of the apple butter. Whatever it may be, this is a delicious treat that never gets old!
Making these apple hand pies is a quick project because they use canned apple butter. Making the homemade dough is the most time-consuming part, in my opinion. The rest is easy and fun!
To make the apple turnovers you only need a few supplies:
Rolling pin – to roll out the pie dough.
Baking sheet – you will need two large baking sheets.
Parchment paper – to make clean-up a breeze!
Dumpling molds (optional) make the pies look neater but aren’t necessary for taste!
Pastry brush – for brushing the top crust with egg wash.
Small bowl – for egg wash.
To start, you will need some homemade pie dough or your favorite pastry dough. Puff pastry dough works very well for a quick shortcut. To make your homemade pie dough, follow the recipe and instructions below.
Pie Dough Recipe:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup Crisco
1/4 – 1/2 cups cold water. Cold water makes a flaky pie crust!
Instructions:
In a large bowl, whisk together the flour, salt and baking powder.
Add Crisco and combine the flour mixture with the Crisco using a pastry cutter or a fork until the mixture resembles coarse crumbs.
Pour in the water and stir to incorporate until the dough forms a ball. If the mixture is too dry, add more water in one tablespoon increments until the dough comes together.
To make the dough with a food processor:
Use the dough blade and pulse the flour, salt, and baking powder to combine.
Add Crisco and pulse until the mixture resembles coarse crumbs.
Turn the food processor on low. Slowly pour the water into the mixture until a ball of dough has formed.
Make the apple turnovers:
Whisk together one egg and one teaspoon of water for the egg wash. Set aside.
Pre-heat the oven to 400 degrees Fahrenheit.
Prepare the baking sheets by lining them with parchment paper. This makes clean-up a lot easier. The turnovers might ooze while baking, and getting the sticky apple butter off the pans after baking is challenging!
Turn the dough out on a floured surface. Use a rolling pin to flatten it into a 6×9 inch rectangle, then divide it into eight pieces. Roll each piece into a ball.
Working in sections, use a rolling pin to flatten each dough ball into a circle approximately 3-4 inches in diameter. If the dough sticks to the work surface or the rolling pin, lightly dust both sides with flour.
If you are using dumpling molds, place the dough circle onto the mold.
Put 1-2 tablespoons of apple butter in the center of the dough.
Brush the edges of the dough with the egg mixture. Fold the dough in half and gently press the edges to seal.
Cut the excess dough to make the turnovers look more like half moons. This step is optional and for looks only.
I like to use the excess dough to make more apple turnovers, so there’s no waste. To do so, knead the cut-off pieces into a ball before flattening and dividing the dough. Alternatively, the leftover dough can be brushed with egg wash and sprinkled with cinnamon and sugar for an extra treat!
Crimp the edges with a fork or flute with your fingers.
Place turnovers on the prepared baking pans, brush the top crust with egg wash, and sprinkle with coarse sugar, if desired.
Cut a small slit in the tops of the pies to allow steam to escape.
Bake the pies for 20-30 minutes, or until the tops are golden brown. Avoid underbaking the turnovers, or they will get soggy quickly.
Transfer the turnovers to a wire rack and cool to room temperature before storing.
These are best enjoyed within one week.
Variations:
Use apple pie filling for mini homemade apple pie treats!
You could use any of your favorite pie fillings to make turnovers.
Can these apple turnovers be frozen?
Yes, apple turnovers freeze very well. Place the hand pies on a baking sheet and flash freeze them before wrapping each turnover in plastic wrap. Then, place them in a freezer bag and store them frozen for 6 months.
Substitutions:
For a buttery pie crust, use cold butter cut into small pieces instead of Crisco.
Amish Apple Turnover Recipe Using Canned Apple Butter
This easy apple turnover recipe features a flaky, golden brown crust filled with apple butter, or apple Schnitz filling, as the Amish call it.
Ingredients
Pie crust recipe:
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup Crisco
- 1/4 - 1/2 cup cold water
To assemble the pies:
- 1 batch homemade pie dough
- Approximately 1 pint apple butter
- 1 egg + 1 teaspoon water for the egg wash
- Coarse sugar (optional)
Instructions
- Pre-heat oven to 400 degrees Fahrenheit and line 2 large baking sheets with parchment paper.
- Prepare the egg wash by whisking the egg with one teaspoon of water. Set aside.
- To make the pie crust, whisk the flour, salt, and baking powder in a large bowl.
- Cut the Crisco into the flour mixture until it resembles coarse crumbs.
- Add 1/4 cup cold water and stir until the dough comes together in a ball. If the mixture is too dry, add more water in 1 tablespoon increments until the dough forms a cohesive ball.
- Turn the dough onto a floured surface and flatten into a rectangle approximately 6 inches wide and 9 inches long.
- Divide into eight pieces and roll each piece into a ball.
- Sprinkle a light dusting of flour onto your work surface.
- Flatten one dough ball into a circle 3-4 inches in diameter using a rolling pin. If the dough sticks to the rolling pin or the work surface, lightly dust both sides with flour.
- If you are using dumpling molds, put the flattened dough circle onto the mold.
- Place 1-2 tablespoons of apple butter in the center of the dough.
- Brush the edges of the dough circle with egg wash and seal the turnover by folding the dough in half and gently pressing the edges. You can trim the excess dough to make a perfect half-circle or leave it as is.
- Crimp the edge of the turnover with a fork, or flute with your fingers.
- Transfer the turnover to the prepared baking sheet and brush the top crust with egg wash.
- If desired, sprinkle coarse sugar onto the turnover.
- Cut a small slit in the top crust to allow the steam to escape.
- Repeat the process until you have used all the dough.
- If you have excess dough from trimming the turnovers in step 9, you can knead it back into a ball, divide it, and make additional turnovers. Or, you can brush the cut-off pieces with egg wash, sprinkle with cinnamon sugar, and bake for an extra treat!
- Bake for 20-25 minutes until the turnovers are golden brown. Avoid underbaking as that will result in soggy hand pies!
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