How about some fried pies? They're good!

Jim

Here is a link that might be useful: Fried Pies

Sounds delicious!!!! I love those little pies. Lori

I used to freeze apple pies, when I would get bushels of apples from our local mountains - before growing my own.

As I recall, I just made them as fresh made - Crisco crust, sliced apples, sugar, cinnamon, dot with butter - then inserted into freezer bags and froze.

When ready to bake, I think I would now defrost in the microwave first to bring near room temps, then bake as usual - 350 degrees until a fork inserted finds soft, cooked apples, and crust is brown. I also brush milk on the top crust and sprinkle with sugar before baking.

Just my 2 c's.

Bejay

I have frozen bacon-onion turnovers with great results. They were already baked and I would just heat them up in the oven, often after defrosting them first. They tasted the same as if I had just baked them. The dough was probably more bready than your dough, but since pies do freeze well, I think apple turnovers would freeze fine.

Melissa

We froze apple dumplings a couple of times (very similar) and they were great, except they took up a lot of room in the freezer. Have you tried the apple-cinnamon syrup in the ball book? We like that very much. Making a batch this afternoon.

Even though its not usually the case, you can buy puff pastry sheets (Pepperidge Farm) and cut into 4 squares each. Then add apple pieces or a small amount of chilled apple pie filling. Fold as a triangle and, wipe the seal edges with water, and use a fork to seal. The pastry should still be cold, but not stiff frozen. Then, once filled return to the freezer to firm up, then wrap. Another option, Phillo dough. These are paper thin layers and are easy to use, you spread a little melted butter between about 10-15 layers. For a flakier pastry, sprinkle a little bread crumbs every 2-3 layers. Then add the prepared filling, and start folding into turnovers, or lengthwise into a long strudle. I also made my own puff pastry and it was even better than store bought, but is very labor intensive. I rolled out a flower and water dough, coat it with a light coat of soften butter (NOT melted), and fold 1/3 once, then add more butter to the folded surface, fold again, ad butter, fold. Between foldings you also will roll it out to about 1/4 inch thick, repear the butter and folding. Then roll to a final dough shape. Refrigerate between every few folds so butter is not oozing out. Once chilled, you cna cut to any shape or size you like and use like regular puff pastry. For a 'pie dough' type crust for a turnover, add an egg to a pie dough as well as a little sugar, and roll out to the size you like.

ksrogers,

have you ever tried the blitz method? It's much quicker than the "traditional" method which varies a bit from what you have referenced above but same idea.

Classic puff is amazing if you want to put in the time but for this purpose, why bother.

If you were making palmiers or something that wouldn't be weighed down by fruit, then I would go the traditional route, but making a blitz pastry is sort of like making pie dough..

sort of..

see the link below.. I'm too lazy to type it all out.

phooey.. put the link in the wrong spot.

Here is a link that might be useful: Blitz puff pastry

We use phyllo dough - buy frozen at any store - very flaky and gives you beautiful puffed and crispy turnovers. Freeze once made and then bake when needed. Do not thaw first as it makes the filling and the crust mushy. Bake frozen.

Dave

Its also called 'Fillo' dough. As to puff the quick method, I did try that a few times, but because it was in summer, and the kitchen was a bit warm, it didn't flake as well as the one done the long way. Keeping the butter cold and firm is very important in either method.
Now, we get to the next level. Using a yeast based dough with low gluten and doing the same with that as to butter layers. Ever heard of that popular 'French' pastry?? Can you guess the name?

Yeah everytime I've used the blitz method I was fortunate enough to have a steel table to work on. And no, it doesn't come out AS nice.

And I've made a few laminated yeasted doughs for both croissant and danish... :D

Hey you got the answer for the yeast based butter layered dough.