Almond Apple Turnover

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Aug. 03, 2010


Unbaked 9 inch pie shell 2 (Purchased)
Canned almond filling 12 1/2 Ounce (1 Can)
Golden delicious apples 1 1/2 Pound , cored, peeled and sliced 1/2 inch thick (3 Large Size)
Grated lemon peel 1 Teaspoon
Lemon juice 1 Tablespoon
Egg 1 Large
Coarsely chopped almonds 1/4 Cup (4 tbs)


Lay 1 pie shell flat on a 12- by 15-inch ' baking sheet.

Spread almond filling evenly over pastry up to 1/2 inch of rim.

Arrange apples on almond filling, mounding slices slightly in center; sprinkle with lemon peel and juice.

Brush pastry rim with water.

Gently lay remaining pie shell over apples, patting and easing to align edges of top and bottom shells.

Press pastry rim to seal, then flute.

Cut 8 evenly spaced slashes, each about 2 inches long, through top pie shell.

Beat egg to blend, then brush generously onto pastry; reserve remaining egg for other uses.

Sprinkle almonds evenly over pastry.

Bake in a 350° oven until medium golden brown, 35 to 40 minutes.

Let cool on pan about 15 minutes, then, supporting with 2 wide spatulas, transfer turnover to a platter (if it starts to crack, ease and slide from pan to platter).

Cut into wedges.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 3905Calories from Fat 1716

 % Daily Value*

Total Fat 194 g298.5%

Saturated Fat 80 g400%

Trans Fat 0 g


Sodium 2191 mg91.29%

Total Carbohydrates 485 g161.7%

Dietary Fiber 31 g124%

Sugars 230 g

Protein 43 g86%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet