Cherry Pie Turnovers With Pie Crust

Cherry pie turnovers with pie crust are a wonderful pick-me-up when you want to have something special with your meal. The perfect finger food for parties and entertaining, only a few simple ingredients are needed to make this cherry pie dessert.

Made with Love

Sometimes you want to cook something just because you want to. Cooking is such a great form of self-care and really allows for a little “you time.” The next time you’re looking for a tasty recipe to try, turn to these simple, yet super delicious, cherry pie turnovers.

A wonderful creative outlet, you really will feel like a fancy pastry chef while making these cherry turnovers! They end up being so pretty, and they pair perfectly with your favorite coffees or teas. My favorite way to enjoy this dessert is with a mug of something yummy while binge-watching my favorite show.

This cherry pie turnovers recipe is also super customizable! You can make it as easy or active as you want by choosing whether to use store-bought or homemade ingredients, like the cherry filling and pie crust. Then you get to decide whether to fry or bake to finish. So many options, one great treat!

This recipe is from Pattern Princess. See the original post for cherry hand pies here.

Ingredients

There are two big ingredients in this cherry turnover recipe: Pie crust and cherry pie filling. You can make your own 5-minute classic pie crust or use store-bought pie crust, like Pillsbury. Store bought will definitely save you a few minutes and a bit of mess in the kitchen!

How to Make Cherry Pie Turnovers

Step 1. Sprinkle your work surface liberally with flour, and add a bit on the baking pan as well. This will keep the pie crust from sticking.

Step 2. Roll out your pie crust, and use a round shape (cookie cutter, cup, bowl) to cut the dough in a circle. Don’t go smaller than about 3 ½ inches, or you won’t be able to fit a tablespoonful of filling inside. A five-inch circle should fit two tablespoons of pie.

Step 3. Spoon in your cherry pie filling, then fold your circle over and crimp the edges shut. If you prefer round turnovers, you can use a bit more cherry pie filling and place a second circle on top of your first, crimping shut all around.

Step 4. If you’d like to fry your turnovers small sizes are ideal. To fry, lower gently into the skillet of hot oil. Fry at 350 degrees for 1-2 minutes, turning as needed so both sides cook evenly. Drain on a paper towel.

Step 5. For baked turnovers, a larger circle works well. Before you stick them in the oven, brush the crust with whisked egg and sprinkle a little granulated sugar for a shiny, crisp finish. Bake in a preheated 350-degree oven for approximately 30 minutes, till the crust, is your preferred shade of golden brown.

FAQs

How do you crimp the edges of the pies?

After you’ve placed the filling inside of the pie crust circle, brush the edges with a little bit of water, fold over, and crimp. Essentially, “crimping” is pressing the two sides together to form a tight seal, and you can do it with a fork. In the oven, your pie may ooze a little: that is perfectly alright! It will still taste wonderful.

How do you fry cherry pie turnovers?

For frying, I recommend making smaller turnovers: Try 3 ½ inches around. You can use whatever is handy to cut out your circles: the top of glass would work. Then use a skillet with oil heated to 350 degrees F. You’re all finished when your cherry pastry is nicely browned — probably just over a minute on each side.

How do you bake cherry pie turnovers?

If you’re baking your cherry turnovers with pie crust, they can be larger: One size possibility is 5½ inches. The exact dimension doesn’t matter, though; just choose a handy bowl from your kitchen shelf and start stamping them out! Then bake the turnovers at 350 degrees F for about 30 minutes, a little more if your turnovers are larger than mine, a little less if yours are smaller.

TIP: Prior to baking, brush the tops of the cherry turnovers with an egg wash and sprinkle a little granulated sugar. This will help the crust brown beautifully.

Final Tips for Making Cherry Pie Turnovers

• You can make cherry pie filling from just cherries and sugar, but canned cherry pie filling makes some of the best turnovers and saves an immense amount of time to boot.
• If you’re using one can of cherry pie filling, you’ll be able to make three pie crusts worth of turnovers.
• Puff pastry, phyllo dough, or crescent rolls are all good alternatives to pie crust, and you’ll be able to substitute with very slight variations in the recipes.
• Use whatever you have on hand to cut your turnovers: a cookie cutter, a glass, or a bowl all work equally well.
• If your pie crust is dry and the sides don’t want to stick together, even after being brushed with water, try egg wash instead.
• A little sugar sprinkled on the turnovers before you place them in the oven will make them extra crispy and give the crust some extra sweetness — yum! If you’re frying your turnovers, finish them off with a sprinkling of powdered sugar after they come out of the skillet.
• These turnovers can be enjoyed warm or cooled, but if you’d like to reheat, just pop them in the oven for 10 minutes.

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