Ingredients
The following ingredients have 4 Servings
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 cup cherry, apple or peach more fruit pie filling (from 21-oz can), chopped if using apple or peach filling
- 1 tablespoon sugar
- 1/4 teaspoon ground cinnamon
Instruction
- Heat oven to 425°F. Line large cookie sheet with cooking parchment paper. Remove pie crusts from pouches; unroll crusts into 11-inch circles onto cutting board. Stack crusts on top of each other. With pizza cutter or sharp knife, cut stacked crusts into 6 wedges; separate into 6 stacks of two.
- Spoon pie filling evenly in center of 6 of the wedges. Moisten edges of pie crust with water. Top each with matching pie crust wedge, firmly pressing edges. Press edges with fork to seal. Place turnovers on cookie sheet.
- In small bowl, mix sugar and cinnamon. Brush tops of turnovers lightly with water; sprinkle tops with sugar-cinnamon mixture.
- Bake 13 to 16 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Serve warm.
