Homemade Cinnamon-Spiced Apple Turnovers

Let's get started by gathering all the ingredients.

In a medium bowl, mix together the chopped apples and lemon juice. Sprinkle with brown sugar, 2 tablespoons of the granulated sugar, and 1/2 teaspoon of the cinnamon. Set aside until the apples release some juice, about 5 minutes.

Melt the butter in a medium saucepan over medium-high heat until it's bubbling. Add the apple mixture and reduce the heat to medium. Cook, stirring occasionally, until the apples are softened and the juices are slightly reduced, 6 to 9 minutes. Stir in the cornstarch and vanilla; cook, stirring constantly, until the mixture is bubbling and thickened, about 1 minute. Remove from heat and let it cool slightly, 15 to 30 minutes.

Roll out the refrigerated pie crust into a 30-cm circle.

Cut into 8 (10x5 cm) rectangles, discarding scraps or reserving for another use. Cover the cut dough with plastic wrap and repeat with the remaining pie crust. Place 8 dough rectangles on a work surface, and lightly brush with egg all the way to the edges. 

Leaving any excess juices in the bowl, spoon about 1 1/2 tablespoons of apple filling in the center of each rectangle with a 1 cm border on all sides.

Top with the remaining dough rectangles, slightly stretching as needed to align the edges with the base dough. Crimp the edges of the rectangles using the tines of a fork and brush the tops lightly with egg.

Preheat an air fryer to 175°C for 5 minutes. Meanwhile, make 3 evenly spaced diagonal cuts on top of each turnover to vent.

Mix together the remaining 1 tablespoon sugar and remaining 1/2 teaspoon cinnamon in a small bowl; sprinkle on top of the turnovers.

Lightly coat the air fryer basket with cooking spray. Add 4 turnovers to the basket, and bake until golden brown and crisp, 14 to 17 minutes. Repeat with the remaining turnovers.

Serve warm.