by Heather Harris Brady
When it gets right down to it, these are probably the first things I ever learned how to bake. My grandma would pull off a piece of pie dough and hand it over to me so I could make my grandpa a dessert for dinner. He always made a big fuss over it, which made me feel like the best baker ever, and is probably the reason I’ve always loved to bake so much. So I hope you all take time to let young people have the same experience, you never know – they might just be budding chefs!
Anyway, back on topic, these turnovers are super quick and easy, especially if you already have a batch of pie dough in the fridge. I picked up a bag of apples and a few late peaches from the farm market on my way home, so those are the fillings I’m covering today.
Fresh Fruit Turnovers, Makes about Six
One batch pie crust
Four large apples
1 T. cinnamon
1/3 c. sugar
2 T. flour
Four large peaches
1/3 c. sugar
2 T. cornstarch
1 T. butter, softened
2 c. powdered sugar
1 T. milk
1 t. vanilla
Note: These fruit filling recipes are for six turnovers.
For the apple filling: Wash and peel the apples. Slice them thinly and toss with the rest of the ingredients. Set aside.
For the peach filling: Wash and peel the peaches. Slice them about 1/4″ thick and toss with the remaining ingredients. Set aside.
Divide the pie crust dough into six balls. Preheat the oven to 375. Roll the first ball of dough out on a floured countertop.
Your finished circle should be about 12″ across.
Mound 1/6 of the filling in the center. Fold the top over, and fold the edges up on themselves.
Crimp with a fork to seal and slash the top a few times so it can vent. Repeat with the remaining dough/filling. Bake for about 25 minutes, or until golden brown.
While the turnovers are baking make the glaze. Combine all the glaze ingredients in a small bowl and mix well. Adjust the consistency as needed with more milk (tiny bits at a time) or powdered sugar, until you get a firm but pourable glaze. Drizzle the cooled turnovers with glaze.
You can serve these immediately, but the consensus around our house was that they were better the second day.
One year ago: Creamy Fresh Ricotta