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Cherry turnovers

Cherry Turnovers

Written By: Shantel Whitford

Prep Time: 45 minutes

Cook Time: 1 hour


  • 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


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 ΒΌ tea vanilla.

These are a fun treat to make with any fruit and are great for a special occasion or to share with your family at home. Your friends and family will be impressed with your pie-making skills! We like to make these and pack them when we go on a trip because they're portable. You can enjoy eating them without a fork or a plate! I also like to make a version of these as an on-the-go breakfast for the kids using biscuit dough along with peanut butter and jelly for the filling!


About The Author

My name is Shantel Whitford, and I am a proud member of the Kalispel Tribe and professional chef. I am excited to share with you recipes and healthy ways to prepare food from the market to feed your families. I have been cooking since I was three, when my grandmothers had me up at the stove helping. They inspired my passion for food, and I am looking forward to helping ignite your creativity when it comes to feeding your family.

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