Cherry Turnovers Friday, June 14, 2013

Ingredients

1 recipe pie dough
1 lb fresh Bing cherries, pitted and halved
zest of 1 lemon - about a TBSP
1 TBSP fresh lemon juice
1 TBSP cornstarch
pinch of salt

Directions

1. Preheat oven to 400F.
2. In a large mixing bowl, combine cherries, lemon zest, lemon juice, cornstarch and salt. Set aside.
3. Roll dough out and cut into 6 inch circles. Divide cherry mixture among the circles. Fold over each circle to form a half moon shape, and seal the edges with the tines of a fork. Cut a small vent hole in the top of each turnover and place on baking sheets lined with parchment paper.
4. Bake turnovers for about 20-25 minutes, or until the crust is golden and cherry juice begins to ooze from the vents. Remove turnovers to wire wracks to cool.

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