Fruit Turnovers

Name: Fruit Turnovers
Ingredients: 3/4 cup apple juice; 3 tablespoons granulated sugar; 3/4 cup mixed berries; 2 peaches peeled, pitted and cut into small pieces; 1 lemon peel finely grated; 1 tablespoon cornstarch mixed with 2 tbsp water to make a paste; flour for dusting; 1 package refrigerated pie crusts 2 crusts; 1 egg beaten; coarse sugar for sprinkling

10 ingredients

4 steps

Ingredients

3/4 cup apple juice
3 tablespoons granulated sugar
3/4 cup mixed berries
2 peaches peeled, pitted and cut into small pieces
1 lemon peel finely grated
1 tablespoon cornstarch mixed with 2 tbsp water to make a paste
flour for dusting
1 package refrigerated pie crusts 2 crusts
1 egg beaten
coarse sugar for sprinkling

Directions

1

Place the apple juice, sugar, fruit and lemon peel in a medium saucepan in medium-high heat. Bring to a boil. Reduce the heat to low; add the cornstarch paste. Heat, stirring, for a further 1-2 mins until thickened. Remove from the heat and cool to room temperature.
2

Preheat the oven to 400°F. On a lightly floured surface, roll out the pastry to 1/8 inch-thickness. Using a large cookie cutter or small bowl as a template, cut out twelve 6-inch circles. Re-roll the trimmings as necessary.
3

Place 3 tbsp of the filling in the center of each circle. Brush the edges with the beaten egg. Fold in half and crimp the edges with a fork to seal. Place on a baking sheet lined with parchment paper. Brush the pies with the remaining egg. Sprinkle with the coarse sugar.
4

Bake for 20 mins or until golden brown.