Cherry Turnovers

Cherry Turnovers
Prep time
Cook time
Total time
Serves: 8
  • 1 bag (12oz) Western Family Frozen Dark Sweet Pitted Cherries, coarsely chopped
  • ? cup + 2 tablespoons Western Family Granulated sugar, divided
  • ¾ teaspoon Western Family Cinnamon, divided
  • ¼ teaspoon Western Family Salt
  • 1 tablespoon Western Family Cornstarch
  • 1 tablespoon Western Family Lemon juice
  • 1 large Egg, slightly beaten
  • 1 tablespoon Milk
  • 1 (15oz) package Western Family Refrigerated Pie Crust
  • ¼ cup Western Family All-purpose flour, for dusting
  1. In a medium sauce pan combine the cherries, ? cup sugar, ¼ teaspoon cinnamon and salt.
  2. Cook over medium heat, stirring until the cherries are juicy and the sugar dissolves, about five minutes.
  3. Spoon about two tablespoons of the cherry juice into a small bowl. Stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to cook until very thick, six to eight more minutes, stirring frequently.
  4. Remove from heat, stir in the lemon juice and let cool.
  5. Heat oven to 400°F.
  6. Line a baking sheet with parchment paper and set aside.
  7. In a small bowl, make an egg wash with 1 slightly beaten egg and 1 tablespoon milk. Set aside.
  8. In a small bowl, combine 2 tablespoons sugar with ½ teaspoon cinnamon. Set aside.
  9. On a clean, smooth surface dusted with flour, roll out the pie crusts. Cut each one into quarters.
  10. Spoon about 3 tablespoons of filling into the center of a crust quarter, brush the edges with egg wash, and fold the crust in half. Crimp the edges with a fork
  11. Brush the top of each turnover with more egg wash, sprinkle with cinnamon sugar mixture, and cut a 1-inch vent in the top.
  12. Repeat with remaining dough and filling and place on baking sheet with about one inch of space between each pie.
  13. Bake for 20 minutes until the bottoms and tops are golden brown,
  14. Cool on a wire rack.