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Cherry Turnovers

  • 1 recipe for pie crust (you’ll only use half, probably, but these can be frozen and saved for later!)
  • 1 can of cherry pie filling
  • 2 TBSP Sugar
  • 1 Tbsp of Cornstarch
  • little butter if wanted
  • Also can brush with an egg white wash if you want…

Prepare your pie crust according to directions.

  1. Dust working surface and rolling-pin slightly with flour.
  2. Place pie pastry dough onto working surface, roll out.
  3. With knife, cut pie pastry into four-six equal sections.
  4. Mix sugar, cornstarch and filling in a bowl, set aside
  5. spoon only 2-3 tablespoons of the filling into each cut section of pie pastry.
  6. fold over and with fork, seal edges by pressing down
  7. Place parchment paper on cookie sheet which will help your turnovers be released.
  8. With flat metal spatula, slide folded pie pastries over to cookie sheet leaving a couple of inches in between each ‘turnover’
  9. With knife, slightly cut a few slashes across the turnovers in order to allow the steam to escape during baking and sprinkle with sugar.
  10. place on the middle rack of your preheated oven and allow to bake for 15 minutes

Glaze (optional) can serve with cool whip or ice cream

2 tsp. warm milk

a drop of vanilla

1/2 c. powdered sugar

MIx together with a whisk, making sure not to be lumpy and pour over each turnover.

Then eat one!

 

 

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