Apple Buns

These apple turnovers are made completely from scratch with my easy homemade pie crust. They take less than an hour to make and taste SO much better than store-bought.

Ingredients

• 2 batches pie crust dough (I recommend using my favorite easy pie crust, the recipe is easily doubled to make enough for this recipe)
• 4 apples, peeled and diced into pieces no larger than ½" I recommend using a tart apple like Gala, Fuji, or Granny Smith, but just about any will work here! (about 1 ¾ lbs apples before peeling/dicing)
• ⅔ cup light brown sugar tightly packed (135g)
• 2 Tablespoons butter (42g)
• 2 teaspoons cornstarch
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• 1 large egg + 1 teaspoon water for egg wash
• 2 Tablespoons coarse sugar for sprinkling, optional

Vanilla Glaze

• 1 cup powdered sugar (125g)
• 2-4 teaspoons milk
• ¼ teaspoon vanilla extract

Instructions

1. Preheat oven to 400F (205C) and line two baking sheets with parchment paper. Set aside.
2. Begin preparing apple filling by combining chopped apples, brown sugar, butter, cornstarch, cinnamon, and salt in a medium-sized saucepan over medium-low heat.
3. Cook, stirring frequently, until butter is melted. Increase heat to medium and continue to cook, bringing mixture to a simmer. Simmer for 5 minutes, stirring occasionally. Mixture should thicken slightly.
4. Remove from heat and stir in vanilla extract. Allow mixture to cool before filling pie dough.
5. Prepare turnover dough: Divide pie crust in half and roll out one half onto a clean, lightly floured surface. Roll into a rectangle between ⅛”-¼” thick.
6. Using a pizza cutter (or a knife and a straight-edge, such as a clean ruler), neatly cut dough int 4.5" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).
7. Place squares on a parchment paper lined cookie sheet and return to the refrigerator.
8. Repeat rolling and cutting with your second half of pie dough.
9. Prepare egg wash by whisking together egg and water. Use a pastry brush to lightly brush the surface of each pastry square with egg wash.
10. Portion about 1.5 Tablespoons of apple pie filling just off center of each square. Gently fold over one corner to touch the other to envelope the apple filling. Use the tines of a fork to press and seal the turnovers. Repeat with remaining turnovers.
11. Brush the outside of each turnover lightly with egg wash and sprinkle with coarse sugar (or regular granulated sugar), if desired. Use a sharp knife to cut 2-3 small slits to vent.
12. Transfer to center rack of 400F (205C) oven and bake for 25 minutes, until pastry is beginning to turn golden brown.
13. Allow to cool before drizzling with glaze (if desired).

Vanilla Glaze

1. Whisk together powdered sugar, 1 Tablespoon of milk, and vanilla extract in a small bowl. If mixture is too dry, add additional milk, a splash at a time, until mixture ribbons off the spoon.
2. Drizzle glaze over cooled turnovers, and enjoy.