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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
Photo #6
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Peel, core and slice each apple into 12 wedges. (Photo #1)
Combine apples, butter, sugar and lemon juice in a saucepan. Place the saucepan over heat.
Cook the apples without burning until most of the liquid has evaporated.
Mix in cinnamon powder and allow to cool. (Photo #2)
Roll out each pie crust sheet to 15cm X 20cm. Using a fork, poke holes in the crust, then place the apple filling (#4) in the center as in the photo. (Photo #3)
Fold the horizontal edges of the crust up to meet along the top of the filling, and pinch the crust along the top to seal. Then pinch the edges of the vertical sides to seal. (Photo #4)
Place the turnovers seam side down on a paper-lined baking tray. Cut vents into the top crust with a knife, then brush with beaten egg*. (Photo #5)
(*Not included in the ingredients list.)
Bake in a preheated oven at 180 °C (365 °F) for 20 - 25 minutes until golden. (Photo #6)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
8 |
141kcal |
90 minutes |
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| frozen pie crust sheets |
2g |
| apples |
2 |
| butter |
5g |
| sugar |
30g |
| lemon juice |
10g |
| cinnamon powder |
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【Preparation】
- Let frozen pie crust sheets thaw partially.
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