Here’s a recipe I enjoy making for spring or summer picnics. They’re easy to pack, and just the right size for an after-dinner treat. Enjoy!
Preheat oven to 375ºF. In a medium bowl, combine flour and salt. Cut in shortening until crumbly. Add water in 2 parts until mixture forms a nice dough. Knead 3-4 times on floured surface. Pat into a ball and flatten.
Roll out on floured surface. Cut out circles using a 5″ wide bowl. Place generous spoonful of cherry pie filling near center of each. Using finger, spread water around the rim of each. Fold dough over and crimp with fork. Place on parchment-lined baking sheets and bake for 20-25 minutes until golden brown. Cool on wire racks.
To make icing, in a small bowl combine powdered sugar, milk, vanilla, and almond extract. Mix well. Drizzle each turnover with icing.
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Basically it’s a pie recipe, and the ingredients should be cold. I will make these again , but the recipe needs some tweaking. They were tasty!
These are great, Deborah! I used blueberry pie filling, because that’s what I had on hand, and they were lovely. Thanks!
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