Apple Turnovers

November 29th, 2018 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

INGREDIENTS:

  • 1 (17.3 oz) pkg frozen puffed pastry, thawed according to pkg directions
  • 4 medium apples – peeled, cored, and thinly sliced (I used 2 Granny Smith and 2 gala)
  • 2 tsp lemon juice
  • ½ cup brown sugar
  • 1 tsp cinnamon
  • 2 dashes of pumpkin pie spice (use nutmeg if you don’t have PPS)
  • 1 Tbsp Vegan butter, divided
  • 1 egg, beaten
  • 1 Tbsp powdered sugar for decoration

INSTRUCTIONS:

  1. In a saucepan, cook the apple slices with the lemon juice until they start to soften.
  2. Add the sugar, cinnamon, and pumpkin pie spice. Cook for 8 minutes.
  3. Remove from heat and mix in 1 Tbsp butter until melted. Allow mixture to cool.
  4. Once mixture is cooled preheat oven to 425 F degrees.
  5. Open puff pastry and cut each sheet into 4 squares.
  6. Place a spoonful of the cooled apple mixture on half of each square.
  7. Fold over each half of the square sealing edges, creating a rectangle.
  8. Place pastries on a baking sheet lined with parchment paper. Crimp edges with fork. Cut 3 slits on the top of each pastry. Brush with egg wash. Bake for 10-15 minutes or until golden brown. Remove from oven and allow to cool completely before the sprinkling with powdered sugar.
**Original Recipe adapted from Real Mom Kitchen.
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Rating: 5.0/5 (3 votes cast)

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Signature Apple Blueberry Pie

December 27th, 2011 | Posted by Milana in Dessert | Thanksgiving - (0 Comments)

This apple blueberry pie recipe has been traditionally in our family for about 20 years now! This is originally my Moms recipe which was passed down to my sisters and I. Eventually , we will be passing it down to our children.

I make my moms bottom crust as written below. However, I make a vegan top crust which I use for decor. Ingredients listed below.

*Ingredients:

CRUST:

1 cup white whole wheat flour

1 cup unbleached all purpose flour

1 tsp baking powder

1/4 cup + 2 Tbsp Sugar (I use organic evaporated cane)

1/2 cup avocado oil

2 eggs beaten

1 tsp pure vanilla extract

PIE FILLING:

4 Granny Smith Apples (peeled, cored, and and cut into sticks)

1 Can Blueberry Pie Filling (make sure its without High Fructose Corn Syrup)

1/4 cup sugar

2 tsp cornstarch (or arrowroot)

VEGAN TOP CRUST (for decoration & cut-outs):

1-1/4 cup unbleached all purpose flour

1/4 tsp salt

1-3/4 tsp sugar

1/4 cup solid coconut oil

3-5 Tbsp ice water

DIRECTIONS:

For bottom crust, combine all ingredients, shape into a ball and divide into 2 unequal parts . One of which is 1/3 smaller than the other. Use the larger part of dough and gently press onto a 9″ or 9.5″ round pyrex or ceramic pie dish going up 1-1/2 to 2″ of the border.

Filling: Combine all the filling ingredients and pour on top of the pie crust and evenly smooth the top with a spoon as much as possible.

Use the 1/3 part of the remaining dough to crumble all over the top or follow vegan top crust recipe to make decorations.

For Vegan Top Crust:

In a food processor, add flour, salt and sugar and pulse until combined. Add coconut oil and process until no chunks remain. Add 2 Tbsp of ice water and process until the dough comes together. Add another Tbsp if needed. At no point should the dough be sticky. Wrap in plastic and refrigerate for 20 min. Roll dough out on floured surface and decorate to your liking whether it’s to make a nice lattice, cut-outs or just a regular old fashioned crimp crust. Brush with egg wash.

Bake for 60 min at 350F. Makes about 10-12 slices.

*** original vegan pie crust recipe adapted from Food with feeling.

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Rating: 5.0/5 (4 votes cast)

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