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Apple Turnovers with Custard

 Apple Turnovers with Custard
I'm almost finished writing my own cookbook. When I was working on the apple section, I knew I had to submit this recipe for the contest. With the flaky turnovers and rich sauce, it outshines every other apple recipe I make! -Leora Muellerleile, Turtle Lake, Wisconsin
8 ServingsPrep: 35 min. + chilling Bake: 35 min.


  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 2 cups milk or half-and-half cream
  • 3 egg yolks, lightly beaten
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 4 medium baking apples, peeled and cut into 1/4-in slices
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, diced
  • 1/3 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • Pastry for double-crust pie
  • Milk


  • Combine sugar and cornstarch in a saucepan. Stir in milk until
  • smooth. Cook and stir over medium-high heat until thickened and
  • bubbly. Reduce heat; cook and stir for 2 minutes. Remove from heat;
  • stir 1 cup into yolks. Return all to pan. Bring to a gentle boil;
  • cook and stir for 2 minutes. Remove from heat; stir in vanilla. Cool
  • slightly. Cover surface of custard with waxed paper; chill.
  • Place apples in a bowl; sprinkle with lemon juice. Add butter.

2 of 2

Apple Turnovers with Custard (continued)

Directions (continued)

  • Combine sugar, cinnamon and cornstarch; mix with apples and set
  • aside.
  • Divide pastry into eight portions; roll each into a 5-in. square.
  • Spoon filling off-center on each. Brush edges with milk. Fold over
  • to form a triangle; seal. Crimp with tines of fork. Make steam vents
  • on top.
  • Place on greased baking sheets. Chill 15 minutes. Brush with milk.
  • Bake at 400° for 35 minutes. Serve warm with custard. Yield: 8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 436 calories, 21 g fat (10 g saturated fat), 106 mg cholesterol, 262 mg sodium, 57 g carbohydrate, 1 g fiber, 5 g protein.