Easy Apple Turnover Pie

Easy Apple Turnover Pie

I love those big flaky bakery-style apple turnovers made with puff pastry and with a cripsy layer of demerara sugar baked onto the surface....mmmmmm. This simple pie is virtually foolfroof homage to those turnovers, making use of frozen puff pastry for the pastry challenged and a simple toss-together filling. The hardest thing about making this pie is peeling the apples! This makes a great go-to recipe for the summer barbeque season. Don't forget the ice-cream!

1 pkg (2 sheets) frozen puff pastry, thawed in the refrigerator

Roll out the dough if necessary to be able to cut out 10 inch circles of pastry out of the sheets of pastry. Work quickly with puff pastry keeping it as cold as possible. Place one sheet of the pastry into the bottom of a 9 or 10 inch pie plate. Hold pastry in the fridge while the filling is being prepared.

12 medium sized apples; peeled, cored and sliced to 1/2 inch thickness

Toss together:

2 tbsp flour

1/2 cup sugar

1 tsp cinnamon

1/2 tsp fresh ground nutmeg

1/2 tsp chinese five spice

pinch salt

Toss the dry ingredient mix with the apples and spread evenly into the bottom pie crust. Top with the remaining round of puff pastry. Tuck the edges of the pastry under the bottom layer of pastry and pinch together with your fingers to seal. Brush the top of the pastry with an egg wash made from whisking together

1 egg

2 tbsp water

Cover the entire surface of the egg washed pastry with a speinkle of

demerara sugar

Place the pie in the refrigerator for about an hour before baking because puff pastry needs to be very cold before hitting a hot oven in order to puff up properly.Bake for aproximately 45 minutes at 350 degrees F or until the middle is bubbling and the crust is evenly golden brown. Let stand for at least a half hour before serving with a scoop of good vanilla ice-cream.