1 box (15 oz)
refrigerated ready to bake pie crusts. (At room temperature, unfolded.
White from 1 egg (slightly beaten)
1 can (21 oz) Cherry Pie filling.
Heat oven to 375º - coat 2 baking sheets with non stick spray. Cut each crust in
quarters. Brush 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.
Brush with egg whites, Sprinkle with sugar. Cut 3 slits in the top of each.
Baked 25 min. until golden brown. Set on a wire rack to cool
Makes 8 turnovers.