Cherry Pie Turnovers
The ultimate comfort food, Cherry Pie Turnovers are a delightful blend of flaky crust and sweet cherry filling. Perfect for summer gatherings or cozy nights in, these turnovers are both easy to make and incredibly satisfying. You won't want to miss out on this deliciously simple recipe!
Equipment
- Baking Sheet
- Skillet
- Whisk
- Frying Pan
- Oven
Ingredients
- 21 oz Cherry Pie Filling
- 3 pie crusts Pie Crusts Double box
- ½ cup Flour For dusting
- 1 egg Egg Optional, whisked for baking
- 1 tbsp Granulated Sugar Optional, for finishing
Instructions
- Sprinkle your work surface liberally with flour, and add a bit on the baking pan as well. This will keep the pie crust from sticking.
- Roll out your pie crust, and use a round shape (cookie cutter, cup, bowl) to cut the dough in a circle. Don’t go smaller than about 3 ½ inches, or you won’t be able to fit a tablespoonful of filling inside. A five-inch circle should fit two tablespoons of pie.
- Spoon in your cherry pie filling, then fold your circle over and crimp the edges shut. If you prefer round turnovers, you can use a bit more cherry pie filling and place a second circle on top of your first, crimping shut all around.
- If you’d like to fry your turnovers, small sizes are ideal. To fry, lower gently into the skillet of hot oil. Fry at 350 degrees for 1 to 2 minutes, turning as needed so both sides cook evenly. Drain on a paper towel.
- For baked turnovers, a larger circle works well. Before you stick them in the oven, brush the crust with whisked egg and sprinkle a little granulated sugar for a shiny, crisp finish. Bake in a preheated 350-degree oven for approximately 30 minutes, till the crust is your preferred shade of golden brown.
Notes
Use whatever you have on hand to cut your turnovers: a cookie cutter, a glass, or a bowl all work equally well.
If your pie crust is dry and the sides don’t want to stick together, even after being brushed with water, try egg wash instead.
A little sugar sprinkled on the turnovers before you place them in the oven will make them extra crispy and give the crust some extra sweetness—yum! If you’re frying your turnovers, finish them off with a sprinkling of powdered sugar after they come out of the skillet.
These turnovers can be enjoyed warm or cooled, but if you’d like to reheat, just pop them in the oven for ten minutes.