Is there anything better than a handheld pie? These flaky Sourdough Apple Turnovers, make a compelling case that there isn't! With luscious spiced apples wrapped in a delicate, homemade sourdough puff pastry, this indulgent treat captures the essence of an apple pie, but you won't have to share.
I originally published this recipe in Nov. 2023 and have since changed the title, added new photos and tips for success.
Made these and they turned out so so good ! the flaky crust is incredible. Thanks for sharing so many recipes with sourdough 🙂.
- Poppy
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Love turnovers? Check out my recipe for Blueberry Turnovers!
Why I love this recipe
- Made with an extra flaky, fool-proof sourdough crust.
- Filled with a juicy apple filling that won’t turn into mush.
- Mix the recipe by hand - no special equipment needed.
- Sourdough discard deepens the flavor of the crust.
- Great way to use up a lot of excess sourdough starter.
Ingredients and Substitutions
All-purpose flour: There’s no substitute for all-purpose flour in this recipe. Don’t try to use whole wheat or your sourdough turnovers will turn out dense and rubbery.
Apple cider vinegar: Adds acidity that balances the sweetness of the filling, substitute lemon juice.
Spices: Use individual spices for the best results, it allows you to control the ratio and proportions added to your recipe. You can substitute store-bought apple pie spice if you prefer.
See the recipe card for detailed ingredient information.
Choosing the perfect apple
When it comes to this recipe, there's no such thing as a bad apple. I prefer Granny Smith or Honey Crisp Apples because they keep their shape and don’t turn mushy. However, if you want your filling to be soft and silky (like applesauce), use Gala or McIntosh Apples since they’ll break down and soften as they cook.
Looking for more delicious apple recipe ideas? Try my Apple Sourdough Muffins, Sourdough Apple Cake, Sourdough Sweet Potato Apple Coffee Cake, Vegan Sourdough Cinnamon Rolls and Sourdough Apple Pie.
Baking with Sourdough Discard
When incorporated into buttery puff pastry, sourdough discard imparts a delicately tangy, almost cheesy flavor that’s not overly savory. Since you won’t use it to make bread rise, you can use unfed sourdough or sourdough discard straight from the refrigerator.
Active sourdough starter will have a milder flavor than discard that’s been kept in the fridge for weeks, both will work but you’ll get slightly different results.
Love sourdough discard pie crust? Use it to make Sourdough Beef Empanadas, Sourdough Fruit Tarts, Sourdough Fruit Galettes or Sourdough Pumpkin Pie.
Variations
- Cheddar cheese is a delicious complement to the flavor of apples. Toss ½ cup of grated cheddar cheese to the butter and flour mixture.
- Substitute pears, plums, or peaches for the apples in this recipe,
- Add dried cranberries, nuts or dates to the filling.
How to Make Sourdough Discard Apple Turnovers
STEP 1: Make the crust
Dissolve the sourdough starter in water and toss the butter into the flour. Rub the butter into the flour until large flecks form. Stir the sourdough discard mixture into the flour mixture. Turn the dough out into a piece of plastic wrap and use it to bring the dough together, this will prevent the dough from becoming too warm. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Tip
Collect portions of the dough that are forming clumps and move them onto a sheet of plastic wrap. Add a teaspoon of water to any dry flour spots. Once the entire mixture comes together, transfer it onto the plastic wrap.
STEP 2: Laminate the dough
Unwrap the dough and set it out on a lightly floured work surface. Use a rolling pin to flatten the dough out into a large rectangle about 8 by 10 inches, it doesn’t have to be exact. Working with the longer side, fold the dough into thirds like you’re folding a letter (image 5). Roll the dough into a long rectangle, about 6 by 18 inches, the size doesn’t have to be exact. Working with the shorter sides, fold the dough in thirds once more (image 6). Wrap the dough in plastic wrap and chill for at least 1 hour.
What is lamination?
Lamination is a pastry technique that involves folding dough to create alternating layers of butter and dough. The fat acts as a barrier, limiting gluten development and contributing to a light, tender texture with beautifully flaky layers.
STEP 3 Make the filling: Stir the filling ingredients together (image 7). Cook the filling in a small saucepan until the apples are soft (image 8).
No more soggy bottoms
Pre-cooking the filling thickens the juices released by the apples. This prevents these hand pies from becoming soggy while they bake. Save any juices that come out of your apples for the glaze.
STEP 4: Assemble the sourdough turnovers
Roll the dough out into a 13-inch square. Trim the rough edges until you end up with a 12-inch square. Divide the dough into 9 squares. Arrange the dough on a large baking sheet lined with parchment paper. Divide the filling evenly and fold the dough into a triangle. Brush with egg wash and sprinkle demarara sugar.
STEP 5: Bake
Score the top of the dough and bake the hand pies at 375 F for 20 to 25 minutes or until golden brown. Transfer to a wire rack and cool completely before drizzling glaze on top.
Baker’s Tips
- Pastry dough relies on precise ratios of flour, fat, and water. Weigh your ingredients instead of measuring by volume (tablespoons and cups), it’s more accurate and will help guarantee the success of your bake.
- If your pie starts feeling oily while you are rolling it out, wrap it up and chill it for 15 minutes before continuing.
- Choose the right type of apples for the filling. If you want a crisper filling use Granny Smith or Honey Crisp. If you’d like a softer, silkier filling, use Braeburn or McIntosh.
- Let the dough warm slightly before rolling it out. Take the dough out of the refrigerator and let it warm slightly at room temperature, for about 5 minutes. This will make it easier to roll out and prevent it from cracking.
- Do not add any leftover juices from the apple filling into your turnovers or they will turn out soggy.
- Ovens vary, so if your crust begins to brown too quickly, consider reducing the baking time.
Make ahead instructions
While these hand pies are most delightful when freshly baked, you have the option to break up the baking process or freeze the unbaked pies.
Make the crust and filling in advance: You can make the sourdough rough puff pastry and filling up to 3 days in advance before assembling your pies. Wrap the dough in plastic and store the filling in an airtight container in the fridge.
Freeze the unbaked pies: Freeze the unbaked, assembled pies on a parchment-lined baking sheet uncovered for 1 hour. Store the frozen pies in an airtight container for up to 1 month.
To bake frozen pies: Brush with egg wash and sprinkle with Demarara sugar (optional). Bake from frozen at 375 F for 30 to 35 minutes or until golden brown.
Recipe FAQs
Your butter got too warm. If you feel your pie dough becoming too greasy, wrap it and return it to the refrigerator before continuing to work the dough.
Absolutely! This recipe doubles or triples easily.
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Sourdough Apple Turnover Recipe
Equipment
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Ingredients
Pie Dough
- 56 grams sourdough discard
- 28 grams water plus more if needed
- 113 grams unsalted butter cold and cubed
- 120 grams all-purpose flour
- 6 grams salt
Filling
- 280 grams Granny Smith Apples about 2 to 3, peeled and diced
- 100 grams dark brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon grated nutmeg
- ½ teaspoon ground ginger
- 4 grams salt
- 8 grams apple cider vinegar
Topping
- 1 egg yolk
- 12 grams Demarara sugar
Glaze (optional)
- 60 grams powdered sugar
Click US Customary to view volume measurements
Instructions
- Make the pie crust: Dissolve the sourdough discard in the water and set aside.28 grams water, 56 grams sourdough discard
- In a large mixing bowl, toss the butter, salt and all-purpose flour together making sure all the butter pieces are completely coated.113 grams unsalted butter, 120 grams all-purpose flour, 6 grams salt
- Use your fingers to squeeze the butter pieces into flat discs, and continue working the butter into the flour by rubbing everything together using your palms.
- Make a well in the center of your flour mixture and pour the discard mixture in the center. Use a stiff spatula or sturdy wooden spoon to toss the flour and discard the mixture together.
- Transfer any portions of dough that are starting to clump together on a piece of plastic wrap. Sprinkle a few drops of water on any dry portions of flour.
- Use the piece of plastic wrap to bring the dough together until it forms a cohesive mass (it's ok if it appears a little dry).
- Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.
- Laminate the dough: Unwrap the dough and set it out on a lightly floured work surface. Use a rolling pin to flatten the dough out into a large rectangle about 8 by 10 inches, it doesn’t have to be exact.
- Working with the longer side, fold the dough into thirds like you’re folding a letter.
- Roll the dough into a long rectangle, about 6 by 18 inches, the size doesn’t have to be exact.
- Working with the shorter sides, fold the dough in thirds once more. Wrap the dough in plastic wrap and chill for at least 2 hours.
- Make the filling: Combine the diced apples, sugar, spices and salt in a small saucepan and stir.280 grams Granny Smith Apples, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon grated nutmeg, ½ teaspoon ground ginger, 4 grams salt, 100 grams dark brown sugar
- Cook the filling at medium heat until the juices are thickened and the apples are tender, about 10 minutes. Transfer the filling to a bowl, stir in the apple cider vinegar and let the filling cool completely.8 grams apple cider vinegar
- Roll out the dough: Transfer the dough out on a lightly floured work surface.
- Using a rolling pin, flatten the dough into an 13-inch square, it’s okay if the edges are a little scraggly.
- Trim the rough edges until you end up with a 12-inch square.
- Divide the dough into 9 equal portions.
- Prep: Preheat the oven to 375 F with a rack in the middle. Line a large baking sheet with parchment paper.
- Assemble the pies: Arrange the dough on the prepared baking sheet.
- Distribute the filling evenly among the 9 squares. Fold the dough into a triangle. Save the leftover juices and do not scoop them into the dough.
- Using a fork, seal the edges of the dough. Brush the dough with egg yolk and sprinkle Demarara sugar on top. Score the top of the dough using a lame or a sharp paring knife.1 egg yolk, 12 grams Demarara sugar
- Bake: Bake the hand pies for 20 to 25 minutes or until golden brown. Transfer the baked pies to a cooling rack.
- Make the glaze (optional): Combine 2 tablespoon (about 28 grams) of leftover juices with the powdered sugar. Whisk until a thick glaze forms, add more leftover juices for a thinner glaze. Drizzle glaze on top of the cooled turnovers.60 grams powdered sugar
- Enjoy and store: These pies are best enjoyed fresh from the oven. Store leftover pies in an airtight container in the refrigerator for up to 1 week. Refresh the pies in a 350 F oven for 10 to 15 minutes.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- For the best results, make your crust using cold ingredients, especially cold butter.
- If your pie starts feeling oily while you are rolling it out, wrap it up and chill it for 15 minutes before continuing.
- Choose the right type of apples for the filling. If you want a crisper filling use Granny Smith or Honey Crisp. If you’d like a softer, silkier filling, use Braeburn or McIntosh.
- Let the dough warm slightly before rolling it out. Take the dough out of the refrigerator and let it warm slightly at room temperature, for about 5 minutes.
- This will make it easier to roll out and prevent it from cracking.
- If your pie dough snaps back, wrap it in plastic wrap and refrigerate for 15 minutes before continuing to roll it out.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Andrew says
The instructions produce turnovers that are about 1/2 the size of other recipes. Why do you make them this size?
Hannah Dela Cruz says
This comes down to personal preference. If you want your to be larger then make larger turnovers.
Poppy says
Made these and they turned out so so good ! the flaky crust is incredible (I didn't use vinegar and I cut the sugar by half) Thanks for sharing so many recipes with sourdough 🙂
Marie says
Can I make the dough and leave it in fridge for next day to Roll and assemble? Will it taste more sour from it fermenting in fridge.
Hannah Dela Cruz says
Absolutely! You can make your pie dough 3 days in advance. Keep it wrapped in plastic wrap and refrigerate until you are ready to assemble your turnovers.
Callie says
Thank you so much for adding the ingredient amounts to the directions section of the recipe! It’s so handy not having to scroll back and forth!!!
Hannah Dela Cruz says
Glad the feature is useful for you!
Nick says
should've trusted my gut and just drained the apple mixture. now the dough is too soggy
Hannah Dela Cruz says
Hi Nick! Sorry this happened my filling was always so thick when I tested this recipe, I didn't think this note was needed. I will add this note into this recipe. Thanks so much for your feedback!
Kandi Enrriquez says
What is the purpose of the vinegar in this recipe?
Hannah Dela Cruz says
The acidity cuts through the sugary sweetness of the filling.