Cherry Turnovers

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!

Basic Pie Dough:

2 cups flour
1 teaspoon salt
3/4 cup shortening
1/2 cup water

21 oz. Cherry Pie Filling

2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Preheat oven to 375 degrees. In medium bowl, combine flour and salt. Cut in shortening until crumbly. Add water in two 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 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 small bowl combine powdered sugar, milk, vanilla, and almond extract. Mix well. Drizzle each turnover with icing. Makes 12 turnovers.
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