Cherry Turnovers

Written By: Shantel Whitford

Ingredients

• Pie Crust Ingredients
• 2 cups all-purpose flour, plus more for dusting
• 1/2 tsp salt
• 3/4 cup vegetable shortening
• 4-6 TBSP cold water
• Filling Ingredients
• 3 cups pitted cherries, rough chopped (1 to 1 1/2 pounds whole cherries)
• 1/3 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1 tsp vanilla
• pinch of salt
• 1 - 2 TBSP cornstarch

Instructions

Preheat oven to 375

To make the dough, cut the shortening into the flour and salt with a pastry knife or fork until pea-sized. Add cold water to form a ball, cover, and let sit while you make the filling.

Combine the cherries, granulated sugar, cinnamon, vanilla, and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Let cool.

Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible.

Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.

Place on a lined baking pan and bake in the oven until golden brown about 30-40 min.

To make the glaze like shown in the photo, mix 2 cups of powdered sugar with 1-2 tablespoons cold milk and ¼ tea vanilla.