Ok, so I always find a way to sneak in cherry pie filling to my desserts! I {HEART} Cherry Pie filling, so I buy the kind with no sugar added, and its even better for you! BUT, I did this recipe with the regular stuff, in case you can't find the other kid at the store!
Cherry Turnovers
Grocery List:
1 box refrigerated ready-to-bake pie crusts, at room temperature, unfolded
White from 1 large egg, slightly beaten
1 can cherry pie filling
How to make it:
1. Position racks to divide oven in thirds. Heat oven to 375°F. Coat 2 baking sheets with nonstick spray.
2. Cut each crust in quarters. Brush all edges with egg white. Put 1⁄4 cup cherries slightly to one side of each wedge. Fold other side over filling; seal edges with tines of a fork. Put on baking sheets. Brush with egg white; sprinkle with sugar, if desired. Cut 3 slits in top of each.
3. Bake 20 to 25 minutes or until golden (edges may open a little). Immediately transfer to a wire rack to cool. Serve warm or at room temperature.
*Also GREAT with a little vanilla frozen yogurt or whipped topping!
Nutritional Information:
315cal.
13g fat
0g fiber
7 WW points
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1 comment:
Those look cute! ..and yummy too, and I don't even like pie!
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