Tuesdays with Dorie: Flaky Apple Turnovers

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As a gradeschooler, I remember watching my much somewhat older, married sister make fried pies.  She deftly rolled out the pie dough, added the fruit and fried them in an oil-filled skillet.  They were sweet, crispy and so easy to eat out of hand.  As a midwestern farm girl, I was impressed with this delicacy my sister had learned from her southern mother-in-law. Gave me one more reason to idolize and imitate her. But somehow, I never tried them–until this week.

Thankfully, these don’t involve frying and the crust is even flakier and crispier than I remember those made with regular pie crust.  Although not too difficult, they were rather time consuming considering the chill time. Rolling out the dough between wax paper worked well for me.

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I used a ruffly pastry cutter to make the scalloped borders.  Turned out to be a waste of time.  I ended up squashing the edges with a fork during the sealing process.

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I chose to fill some with apples and others with blueberries.  Both were favorites among various family members.

Next time?  I will use less filling.  Evidently I stretched the dough causing some holes that showed up during the baking process.  They leaked and weren’t quite as pretty as I had hoped.  However, coarse sugar sprinkled on top before baking redeemed all my doughy sins.   The result was a flaky, sugar encrusted hand-held fruit pie worthy of  my favorite ice cream (vanilla or cinnamon flavored).

To get the recipe, check out Julie’s blog at http://someonekitchen.blogspot.com/.

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{ 12 comments… read them below or add one }

Jeff September 15, 2009 at 6:45 am

I’ve heard of fried pies since I moved “south” but have never had one (unless you count the McDonald’s Cherry Pie – which probably is not a fair comparison)….. I have always wanted to make some since I love all things fried but don’t like the mess that frying makes. Now at least I know what I am missing but the good news is that there is a baked version!! I love the blue berry idea and wish they were still in season here. There are Elderberries ripening in the back yard – maybe that would be a good substitute…….

I came across a coffee ice cream the other day that required soaking coffee beans (which seemed like a lot of work) but like the idea of the espresso powder in your version. Sounds like the ice cream will be turning soon!

Thanks for sharing!

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Staci September 15, 2009 at 8:07 am

Don’t forget that we’re not far away if you need some taste testers ;) Those look yummy!!!

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Nina September 15, 2009 at 10:21 am

Paula, your turnovers look grand! Love the scalloped borders!! I will definitely try berries for this next time. I bet those fried pies where heavon on earth! :)

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Megan September 15, 2009 at 11:43 am

Fried pie? Sounds like a great idea!

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Amy September 15, 2009 at 2:24 pm

I love the way you set up the photograph with the turnovers in front, surrounded by the basket, the pretty napkin, and what looks like a tall glass of apple juice in the background. Very nice!

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Jules Someone September 15, 2009 at 11:07 pm

So glad these were enjoyed! I love the scalloped edges. Thanks for baking with me this week!

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mike September 16, 2009 at 12:05 am

Wow – fluted edges… never thought of that. Actually I did, but didn’t think they would hold up. These look fantastic!!! Truly flakey and perfect. Thanks for sharing the “process” photos – those are wonderful to see!

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Lori Ann September 16, 2009 at 11:48 am

You take the most beautiful pictures! I had the same idea as you – I used a mini-tart pan as my cookie cutter and it had cute scallops that got mashed up in the process! Your flaky apple/blueberry turnovers look wonderful with the golden sugary crust!

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Kim September 16, 2009 at 12:39 pm

I did blueberry and apple too. I think next time I make them I’ll cut bigger circles so each could have more fruit. I had a couple tears from bulging fruit too. These were great. Your turnovers look perfect.

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Margaret September 17, 2009 at 3:47 pm

Yep!! Fried pies. Truly southern. But baking them is a little healthier. (Do pie and healthy go 2gether??)

Yours look lovely and flaky and delicious.

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Jeannette September 18, 2009 at 4:07 pm

i happen to think your turnovers look great!!

i always wonder if my little sister will grow up to idolize me. probably not, seeing as she has NO desire to be a baker like i do :)

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Joy February 16, 2012 at 5:52 pm

Yum…drool…fried pies. My favorites were always a little company in North Carolina (B&D ) made fresh everyday and no matter what I do I can not copy these delirious little bundles of sweet,crisp,flaky, fruit filled pies. But I haven’t had one in 3 years. I live in California ,born and raised, however, I lived in the South for a time and that is were my love for fried pies started. There should be a law. So thank you for this recipe. I think my kitchen will be busy tomorrow.

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