Apple Pie Two Ways

Apples, cinnamon, and sugar are pretty much staple ingredients in the fall, but I wanted to try something different than traditional apple pie. Below are 2 different desserts/pastries–and the best part is that you can use the exact same ingredients for both!

Semi-Homemade Apple Turnovers

Ingredients:

• 3 Honey Crisp Apples
• Pillsbury Pie Crust
• 1/4″ cup granulated sugar
• 1 tbsp. cinnamon
• 4 dashes of ground nutmeg
• Sprinkle of brown sugar

Instructions:

Pre-heat the oven to 400 degrees Fahrenheit.

Wash, peel, and chop your apples. I usually slice the apples first and then chop the slices into smaller pieces.

Add the apples to a medium bowl. Then add the sugar, cinnamon, nutmeg, and brown sugar. Toss gently with a spatula.

Take your piecrust out of the refrigerator and unroll it on a cutting board.

Using a pizza cutter, cut your dough into 4 even sections. Then fill each one with your apple filling and fold them in half.

Use a fork to pinch down the edges and poke holes on top.

Brush each turnover with cold milk and sprinkle more granulated sugar on top.

Place on a non-stick baking sheet and bake for 30-35 minutes or until each turnover is golden brown.

Remove from the oven and serve warm with vanilla ice cream!

**These ingredients make 8 turnovers or 4 turnovers and the recipe below.**

Semi-Homemade Rustic Open Apple Pie

Same ingredients and apple prep as above.

Instead of rolling out the second pie crust, lay it flat on a cookie sheet.

Spoon the apple filling in the middle and fold up the edges of the crust.

Brush the edges with milk and sprinkle granulated sugar all over.

Bake for 30-35 minutes. Keep an eye on the pie while it’s baking to make sure the sides hold up.

Serve warm with vanilla ice cream!

*You can also make the same recipe in a pie pan.