A classic, double-crusted apple pie is a must-have dessert in the fall! It's cinnamon-spiced scent alone is practically synonymous with the season. But if you're looking for a less predictable way to serve up this timeless dessert, how about baking up a batch of flaky apple turnovers? Or with awesome apple pie pops? In lieu of the of traditional apple pie, these sweet, off the beaten trail approaches should do beautifully!
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup water
- 4 Granny Smith apples (peeled, cored, and diced)
- 1 (17 1/2 ounce) package frozen puff pastry sheets, thawed
- 1 cup powdered sugar
- 4 tsps milk
- 1/2 tsp vanilla extract
- Melt butter in a sauce pan. Stir in flour to form a paste. Add brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Add in your diced apples, mix to coat, and set aside.
- Unfold puff pastry sheets. Trim each sheet into a square, and cut each larger square into 4 smaller squares. Spoon apples onto the center of each square. Fold over into a triangle shape, and press edges together to seal.
- Place turnovers on a baking sheet, leaving about 1 inch between them and bake at 425°F for 13 to 15 minutes, or until golden.
- Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle glaze over warm turnovers.
For more apple pie goodness, check out these Yummly recipes!
[Caramel Apple Pie Cups
[Lattice Apple Pie with Mexican Brown Sugar
[Fried Apple Pies
[Apple Pie Pops
[Pennsylvania Dutch Apple Crumb Pie