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blueberry apple turnover overhead with string and scissors

Blueberry Apple Turnovers



For the dough:

  • 4 cups | 20 ounces all-purpose flour
  • 4 tablespoons sugar
  • 2 cups unsalted butter, cut into pieces and chilled
  • 1 teaspoon salt
  • 78 tablespoons ice water
  • whipping cream

For the filling:

  • 4 cups frozen blueberries
  • 3/4 cup grated apple, peeled and moisture pressed out
  • 1/2 cup | 3.5 ounces sugar
  • 4 tablespoons King Arthur Pie Filling Enhancer
  • 1/4 teaspoon cinnamon
  • pinch nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon butter, melted
  • lemon sugar for decoration (see note)


To make the dough:

  1. Place flour, sugar, and salt in a food processor. Pulse to mix. Add the chilled butter, pulsing until it resembles coarse crumbs. Add a couple tablespoons of ice water at a time until the dough comes together when pressed.
  2. Divide dough into 3-4 pieces and wrap with plastic wrap. Refrigerate at least 60 minutes, overnight works well, too.
  3. Remove one dough at a time to work with. Lightly flour a work surface and roll dough to 1/8″ thickness. Using a large circle cutter (like this), cut out as many circles as possible. Place cut dough on parchment lined baking sheet and place in freezer for about 10 minutes. Continue with remaining dough.

To make filling:

  1. Combine sugar, spices, and pie enhancer in medium bowl and set aside.
  2. In a large bowl, toss grated apple with blueberries and stir in lemon juice and melted butter.
  3. Add dry mixture to fruit mix and thoroughly mix.

To assemble turnovers:

  1. Remove dough from freezer. Continue rolling dough until it measures approximately 6 inches in diameter.
  2. Brush one half edge of dough with heavy cream. Scoop 1/4 cup of filling into center of dough. Spread out to the edge where you brushed the cream.
  3. Fold circle in half, pressing the edges together to lightly seal the dough.
  4. Brush tops of turnovers with heavy cream; use the ends of a fork to seal the edges; sprinkle lemon sugar over tops of turnovers; make several slits to release steam.
  5. Bake turnovers at 425 degrees for 15 minutes; reduce heat to 350 and cook for an additional 35-45 minutes. The tops should be light brown and the filling will bubble out of the slits you made.
  6. Let cool on wire rack for 20 minutes. Can be eaten warm, but even better the next day.


To make lemon sugar: combine 4 tablespoons decorator’s sugar with zest of one lemon. Mix thoroughly and let sit while preparing dough and filling.

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