Giant Pineapple Turnover Recipe

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Fresh apple, canned pineapple and plump raisins combine in this fun turnover from field editor Carolyn Kyzer of Alexander, Arkansas. The crust, made from refrigerated pie pastry, is a tasty shortcut.
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 4 servings


  • 1 sheet refrigerated pie pastry
  • 1 medium tart apple, peeled and coarsely chopped
  • 1 can (8 ounces) crushed pineapple, well drained
  • 3/4 cup sugar
  • 1/3 cup finely chopped celery
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts
  • 1/4 cup all-purpose flour
  • Ice cream, optional

Nutritional Facts

1 piece: 574 calories, 20g fat (6g saturated fat), 10mg cholesterol, 211mg sodium, 96g carbohydrate (61g sugars, 2g fiber), 6g protein.


  1. Unfold pastry and place on a baking sheet. In a bowl, combine the apple, pineapple, sugar, celery, raisins, walnuts and flour; toss gently. Spoon filling onto half of crust, leaving 1 in. around edge. Fold pastry over filling and seal edge well. Cut slit in top.
  2. Bake at 400° for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Cut into wedges. Serve with ice cream if desired. Yield: 4 servings.
Originally published as Giant Pineapple Turnover in Taste of Home October/November 2000, p11

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