Rainin' Berries Turnovers

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2 folded refrigerated unbaked pie crusts
• all-purpose flour
• 1 small pears or 1 small apple
• 1/2 cup strawberry pie filling or 1/2 cup cherry pie filling or 1/2 cup blueberry pie filling or 1/2 cup peach pie filling
• water
• ice cream or whipped dessert topping, if you like

Recipe

• 1 turn on oven to 375 degrees. open the package of piecrusts and remove 1 crust (save the remaining crust for another use). on a lightly floured surface, unfold piecrust following package directions. use kitchen scissors to cut piecrust into 4 wedges.
• 2 using a vegetable peeler, carefully cut the skin off the pear (throw away skin). place the pear on cutting board. use a sharp knife to cut the pear in half. cut one half into two pieces (save remaining pear half for another use or eat it for a snack). cut out the core and throw it away. cut pear into small pieces (you should have 1/4 of a cup). spoon about 2 tablespoons pie filling and 1 tablespoon chopped pear into center of each pastry wedge.
• 3 use a pastry brush and a little water to moisten edges of pastry. fold one straight side of one wedge over filling to the other straight side to form a smaller wedge. press edges together with tines of a fork to seal. prick top with fork. place on ungreased baking sheet. repeat with remaining wedges, pie filling, and pear.
• 4 place baking sheet in oven. bake about 20 minutes or until pastry is golden. turn off oven. use hot pads to remove baking sheet from oven. use a pancake turner to transfer turnovers to a cooling rack. serve warm turnovers with ice cream or whipped topping, if you like.