An Apple A Day! - Lela's Cooking Journey Blog at - 255543

Lela's Cooking Journey

An Apple A Day! 
Nov. 1, 2011 8:42 pm 
Updated: Dec. 1, 2011 10:20 pm
Lately it seems like I always have apples left over that my family doesn't eat. If it has bruises or gouges--the apple gets bypassed. Therefore, I rescued the apples and made apple turnovers with a buttermilk crust that my family will gobble up. My Grandma used to call them Fruit Empandas. I found a buttermilk pie crust that I customized. I used canola oil in the crust. My family calls my tinkering with recipes "Mom's Experiments."

 The Buttermilk Pie Crust I found here on AR:<

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 Photo by Sunshinebarry

Apple Turnovers with Buttermilk and Canola Crust-my customized version:<  

I revamped the pie crust using canola oil.  The crust is so easy to roll out. I can't remember how many times I had to fight with the pie crust to roll it out. Using canola oil is a heart-healthy oil. According to WebMD, canola oil has the lowest amount of fat than any other oil:   Canola oil-7% fat, Sunflower Oil 12%, corn oil-13% fat, and olive oil-15%. Not to mention a tablespoon of lard has 13 grams of saturated fat. I also have to avoid shortening due to the soy in it.  Although this crust does have 3 Tbsp. of butter in it. So for those of you who are trying to avoid  shortening or lard--here is a customized recipe for you. Thanksgiving is coming up and a pumpkin pie with a buttermilk crust will be on my to do list.
I do apologize for all the embedded letters etc. I have tried several times to fix the blog.

Ingredients: For Dough

 Chill Canola oil before using.
Preheat oven to 400 degrees
2 cups of all-purpose flour
1/2 tsp. of salt
3 Tbsp. cold butter
1/3 cup of buttermilk or as needed
You will need 1 egg mixed with a little bit of water and salt, or egg beaters. It helps the pastry brown and makes it shiny. 

Directions for Apple or Cherry Turnovers (Fruit Empanadas)

Use the above recipe for pastry and make your own apple pie filling or use canned pie filling.
Line a cookie sheet with tinfoil. Spray with Pam or any other cooking spray. This is for easier clean up.
Preheat oven to 400 degrees
Dough Directions:

  1. Divide dough into 6-8 balls.
  2. For 6 large turnovers, roll each ball into a 6 inch circle and use 1/3 cup of pie filling.
  3. For 8 small turnovers, roll into a 4 inch circle and use 1/4 cup of pie filling. First, flour one sheet of waxed paper. Then, place the ball of dough on the waxed paper. Flatten with hand. Next, place the second sheet of waxed paper on top of dough.
  4. Roll each dough ball out into a circle about 6 inches or 4 inches across. Use water around edges to seal turnover, Spoon filling into the center of the dough circle.
  5. Fold the dough over the filling to make half-moon shaped pie and crimp the edges of the crust together with a fork, leaving little fork lines in the dough.
  6. Gently lay the turnovers on the prepared baking sheets.
  7. Depending on the size of your cookie sheet, place at least 4 turnovers on a cookie sheet.
  8. Optional:
    Brush the top of each pie with beaten egg or egg beaters. I use the Walmart brand for egg beaters.
    Bake turnovers for 30-35 minutes at 400 degrees.
    Check at 25 minutes because oven temperatures vary.
    Bake until browned.
    You can also use this pie crust to make meat/cheese turnovers, etc.

Apple Pie filling: Noncooked version:

1 T. lemon juice optional
3/4 cup of sugar
2 T. all purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
(Better Homes and Gardens)
In a large mixing bowl, add lemon juice to apples. Add sugar, flour, cinnamon, and nutmeg.
Then add 1/4 pie filling per turnover. If you like more cinnamon-please add more cinnamon.
I like to use a combination of crisp apples like Granny Smith and a softer apple like golden delicious or macintosh apples. I live in high altitude here in , and if I use all softer apples it tends to get mushy. Or sometimes-I use whatever apples I have on hand-Gala, honey crisp, or . My family eats anything when it comes to apples.
If there is any pie filling left over-I just eat it. Perks of being the cook.

Cooked Apple Pie Filling:

This recipe you can make 5 batches of apple filling and freeze in freezer bags.

For one batch of turnovers:
  • 1.       1-3/4 teaspoons lemon juice
    2.       3/4 cup and 2 tablespoons and 1 teaspoon white sugar
    3.       3 tablespoons and 1/2 teaspoon cornstarch
    4.       1/2 teaspoon ground cinnamon
    5.       1/4 teaspoon salt
    6.       1/8 teaspoon ground nutmeg
    7.       2 cups water
1.  lass="x_x_x_x_x_x_x_x_plaincharacterwrapbreak">In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
2.     lass="x_x_x_x_x_x_x_x_plaincharacterwrapbreak">Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
lass="x_x_x_x_x_x_x_x_plaincharacterwrapbreak">3.       3-2/3 cups thinly sliced apples

You can also use canned pie filling. If I make cherry turnovers, I do use canned cherries. 
If you are ambitious you can use the following cherry pie filling:
  • Peach Pie Filling from Peach Finger Pie 

    Peach Pie Filling from Fresh Peach Pie II

    I apologize for all the crazy font sizes-I'm not sure how to fix it here on AR.
  • What do you do with Apples?
    Photo Detail
    Make Apple Turnovers with a Buttermilk Crust!!!
    Photo Detail
    Nov. 2, 2011 2:45 am
    Sounds DELISH. Apple pie is my husband's favorite and just know he would love these! I am going to try your buttermilk crust also... Thanks so much for sharing.
    Nov. 6, 2011 9:55 am
    will be trying this thanks for the details.
    Nov. 29, 2011 9:42 pm
    No recipe for the filling?
    Nov. 29, 2011 10:05 pm
    my grandmother made the most amazing pumpkin empanadas...gosh i miss her
    Nov. 30, 2011 8:38 am
    What about a peach filling .. do you know a good recipe?
    Nov. 30, 2011 8:29 pm
    Lately, I've been making an impromptu apple crisp. In a glass pie dish: I peel and slice 2 apples, dust them with cinnamon, then with cornstarch. I pour a little (a couple of T) apple juice in it. In a microwave-proof bowl, I take a couple of hands full of old fashioned rolled oats, about 1/4 that amount of flour whole wheat if you've got it) and an equal amount of brown sugar (or equivalent brown sugar sweetener) and a half stick of butter. I nuke it 'til the butter melts, then stir it into crumbles. If it doesn't come together, add a little more butter. Top the apples (it should cover them), cook at 350F, about 30-45 minutes or until apples are tender. Enjoy. No, this isn't one of those recipes I've been making for years, I've been making it for about a month--I just had some apples that needed using and I just improvised. It's really easy. And yummy:)
    Dec. 1, 2011 5:40 am
    Gloso-Pumpkin Empanadas-sound so good. Empanadas always remind me of Christmas.
    Dec. 1, 2011 5:41 am
    Ronnie Lee the apple crisp sounds delish. I will have to try your recipe. Sounds so easy. Thanks-I love apples.
    Dec. 1, 2011 6:49 am
    Tricia-I added the pie filling above.
    Dec. 1, 2011 8:47 am
    Jana-here is a peach filling that sounds good. See in blog.
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    About Me
    I enjoy cooking for our family sit down dinners. Although my kids are grown, we are a close family that enjoys 4-5 sit down dinners a week together. My family's favorite dinner is chicken enchiladas smothered in green chili. I have a passion for cooking, baking for the holidays and food photography.
    My favorite things to cook
    I am family oriented and spend time with my family enjoying meals. My favorite things to cook are Mexican food and any food my family asks me to cook. My family looks forward to home cooked Mexican food at least once a week and Italian food.
    My favorite family cooking traditions
    I am on a journey to reclaim family recipes that were lost when the cooks in my family passed away. Cooking traditions are a major part of my passion for cooking. On Christmas Eve, we always had green chili and tamales. Cookie baking, lemon bars, pizzelles , and potica have been a must at Christmas as long as I can remember. My family looks forward to homemade pizza, when we gather as a family to decorate the Christmas cookies. Thanksgiving wouldn't be Thanksgiving without noodles and gravy piled high on mashed potatoes, pumpkin pie, and broccoli and rice casserole. On the 4th of July, there is the 4th of July Potato Salad that I make using 10 pounds of potatoes. Mexican Food is part of our weekly menu--green chili served over mashed potatoes or as a slopper (green chili poured over hamburgers.) I am always making tortillas for someone. They call my tortillas little white pieces of gold. Saturdays are Family night for dinner. It is the one day my kids can request a meal.
    My cooking triumphs
    Seeking help on the Buzz and the AR Blog has resulted in a few triumphs. I am extremely ecstatic about overcoming the yeast monster. I can now bake baguettes, focaccia and the best rolls in the world, my Grandma Rita's Butter Rolls.
    My cooking tragedies
    My first attempts at baking bread/rolls resulted in rock hard flat rolls. However, I am improving. Baking at High Altitude is somewhat of a challenge.
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