This was my apple turnover recipe modified for cherries and peaches. You'll need enough crust for a two crust pie, divided into eight pieces, and about 4 cups of fruit. I tossed the fruit with 2 tablespoons lemon juice, 1/3 cup sugar, and 1 tablespoon cornstarch. Cut-up 3 tablespoons of cold butter into tiny bits and toss through the fruit and sugar.
If there's any, "trick" to this, it is returning the turnovers to the fridge for 20 minutes before brushing with cream and dusting with sugar. Pierce a hole in the top to vent. The cold pastry then goes into a hot oven (425 degrees F.) for about 30 minutes. Some of the juice will run out on the baking sheet-that's OK and it cleans up easily with hot water.
These go fast, so you might want to bake a double batch.
2 comments:
I love baking with peaches, and pairing them with cherries is divine!
I wish I could say it was deliberate, but I tend to use what is ripening first-and that's how the combination came to be. It could as easily been kiwi and pear.
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