Apple Almond Cream Cheese Hand Pies

apple turnovers
Warm apple pie says autumn like nothing else. But if the crust is soggy or the filling runny, there’s only disappointment. Hand pies or turnovers rarely get soggy if you bake them long enough so that the dough develops a nice brown color. The layer of Love’n Bake™ Almond Schmear adds an aromatic note but also acts as a moisture barrier, which helps keep the pies crisp and flaky. A knob of cream cheese is a tasty surprise. It balances the sweetness of the apples and filing while adding a rich note.

Recipe By: Love 'n Bake
  • PrepN/A |
  • TotalN/A |
  • Serves9 Individual Pies or Turnovers


    • )
    • 1 pound tart apples, such as Cortland, Macoun, peeled and cored
    • 2 Tablespoons granulated sugar
    • 9 Tablespoons cream cheese


Preheat over to 375ºF. Line 2 baking sheets with parchment.

 Finely chop the peeled apples into 1/4-inch pieces. Toss with 2 Tablespoons of granulated sugar.

Flour a work table. Roll the dough out into a 15-inch square. Using a rolling cutter or knife, cut the dough into nine 5-inch squares. (If the dough is not even, you can roll out each individual piece after they are cut to approximate a square shape.)

Brush each square of dough lightly with water. Spread 1 to 1 1/2 Tablespoons Love’n Bake™ Almond Schmear on each square of dough, leaving a small border around the edges.

Place a Tablespoon of cream cheese on one half of the dough. Then place about 1/3 cup of the diced apples on top of the cream cheese.

Fold the dough over diagonally pressing to seal. If the dough is not perfectly square fold it in half and make rectangular pies. Seal the edges with the tines of a fork.

 Position the pies on the baking sheets, spaced an inch apart. Brush them with water then sprinkle with some granulated sugar. Cut a short slit into the center of each pie to let steam escape during baking.

Bake until the crust is golden brown and some of the juice is bubbling through the top of the dough, about 30 to 40 minutes.

Cool the pies on a wire rack for 15 minutes before eating them. These are best eaten within a day or two of baking.

Additional Notes

about 1 pound of pie dough (
click to for pie dough recipe
about 1/2 cup Love’n Bake™ Almond Schmear
additional granulated sugar for sprinkling on the pies before baking
Recipes From - The Gourmet Food And Cooking Resource