Easy Fruit Turnovers
I used to avoid making pie dough at all costs. It just never turned out right…it would be too crumbly to work with, bland, or tough as cardboard. Rarely did I get a pie that was good. Also, let’s not lie, baking a pie is a lot of work and I’m just not usually feeling that peppy.
My grandmother, however, was known for her pies. She was a great cook, but not the type you can get a recipe from. She didn’t measure, took no notes, and never made something the same way twice. As a teenager, I made many happy memories watching her cook in her small kitchen in central New York. She taught me to make pierogies, saurkraut, pie, and all sorts of other Ukrainian and American dishes.
Now that she’s gone, I wish I had her actual recipes to follow, but that wasn’t how she did things. And honestly, it’s not how I cook either. I start with a recipe, yes, but then I adjust based on how I feel and my ingredients. I usually end up pretty far afield from where I started.
But I almost always have success, despite all the substitutions and changes I make, because I stick to some basic rules and have learned to work with the ingredients, not just read a recipe. All it takes is practice and patience. A husband who is willing to eat just about anything also helps.
This pie dough recipe is based on my grandmother’s. Obviously, I don’t have her recipe, since she didn’t use one, but I watched her make it many times (each time slightly different). She was the first person I ever saw put eggs in pie dough (maybe I’m sheltered?) and trust me, you should try it. It makes the dough much easier to work with, and makes a more tender, rich-tasting crust. If you continually fail with pie dough, try adding an egg! Trust me, it’s the secret ingredient.
This dough never fails; it may look overworked, but it always comes out tender and flaky. It’s also strong enough to hold up to tasks like making turnovers.
For the filling, use any kind of fruit or jam you want. I suggest apple pie filling, but any fruit would work. Experiment and use up odds and ends that collect like half-used jars of mediocre jam. You can also fill the turnovers with nut butter, chocolate, lemon curd, or whatever else you can think of. But the thicker the filling is, the better. I suggest pre-cooking and thickening the fruit to prevent leaking. And while it’s tempting, don’t overfill your turnovers or they’ll just bust open and leak all over.
These are a great dessert or breakfast to make in a large batch (double or triple the recipe) and freeze for later use. Just reheat them in the microwave or toaster oven.
Don’t fuss over the shapes. They still taste the same even if they’re not “pretty”. But you’ll never cook if it feels like drudgery and you’re sweating the little stuff. It’s going to get eaten, not hung in the Louvre.
Easy Fruit Turnovers
Egg Pie Dough
2 1/2 cups al-purpose flour
14 tablespoons salted butter, frozen
1/2 tsp salt
1 egg
2 tbs yogurt, cream, or sour cream (can be left out)
1-3 tbs ice water
Cream, for brushing tops of turnovers
Filling:
1 qt apple pie filling, pre-cooked and thickened
Directions:
Cut butter into small cubes. Place flour, butter, and salt in a food processor. Process until butter is in pea-sized lumps.
Beat egg with the yogurt/cream/sour cream. Add to flour mixture and pulse until combined.
Slowly add ice water until the dough comes together, starting with 1 tablespoon.
Roll dough out on a floured surface, to approx. 1/8” thick. Cut into rough squares or rectangles. Fill turnovers; the amount of filling will vary depending on what you are filling them with and how big you cut your turnovers, but always put in less than you think.
Fold over and pinch turnovers closed into triangle or square shapes. Lay on a lined cookie sheet.
Cut slits into the top of turnovers for steam to escape. Brush with cream for color; sprinkle with sugar if desired.
Bake at 400 degrees F for 10-20 minutes or until golden and bubbling (the time will vary greatly depending on how big you make your turnovers). Let cool and enjoy or freeze for later in a sealed container.
