Tuesday, December 29, 2009
Flaky, sugary crust with a tart cherry filling. Delicious hot, or serve cold as finger food for New Year's Eve. Makes 8 large turnovers.
14oz can or tart pie cherries in juice
1/2 cup sugar
3 T corn starch
1 tsp vanilla
1 recipe double pie crust (your favorite)
1 egg, blended
Mix the sugar, corn starch, and the juice from the pie cherries in the bottom of a small sauce pan until smooth. Place over medium-high heat and bring to a boil. Cook until thick. Remove from heat and add vanilla and cherries, stirring carefully (so cherries don't break apart).
Roll pie crust into two large circles. Cut each circle into fourths. paint the edges of each triangle with egg, place about 1/4 cup cherry filling in each and seal the edges. Place on a greased cookie sheet, paint with more egg and sprinkle liberally with white sugar. Bake at 350ºF for 30 minutes or until golden brown.