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Apple Turnovers with Custard Recipe

Serves 8


  • 1/3 cup sugar
  • 2 tbsp cornstarch
  • 2 cups milk
  • 3 egg yolks, slightly beaten
  • 1 tbsp vanilla extract
  • 4 medium baking apples, peeled, sliced
  • 1 tbsp lemon juice
  • 2 tbsp butter or margarine, diced
  • 1/3 cup sugar
  • 3/4 tsp cinnamon
  • 1 tbsp cornstarch
  • 9-inch double pie crust
  • Milk


1. Combine sugar and cornstarch in a saucepan.
2. Stir in milk until smooth.
3. Cook and stir over medium-high heat until thickened and bubbly.
4. Reduce heat; cook and stir for 2 minutes.
5. Remove from heat; stir 1 cup milk into yolks.
6. Return all to pan.
7. Bring to a gentle boil; cook and stir for 2 minutes.
8. Remove from heat; stir in vanilla.
9. Cool slightly.
10. Cover surface of custard with waxed paper; chill.
11. Place apples in a bowl; sprinkle with lemon juice.
12. Add butter.
13. Combine sugar, cinnamon and cornstarch; mix with apples and set aside.
14. Divide pastry into 8 portions; roll each into a 5-inch square.
15. Spoon filling off-center on each.
16. Brush edges with milk.
17. Fold over to form a triangle; seal.
18. Crimp with tines of fork.
19. Make steam vents in top.
20. Place on greased baking sheets.
21. Chill for 15 minutes.
22. Brush with milk.
23. Bake at 400 F for 35 minutes.
24. Serve warm with custard.


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Main Ingredient:Fruit / Apple
Preparation Method:Baking

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