Save on Pinterest

Giant Pineapple Turnover

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

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutrition Facts
1 piece: 574 calories, 20g fat (6g saturated fat), 10mg cholesterol, 211mg sodium, 96g carbohydrate (61g sugars, 2g fiber), 6g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate