Cherry Turnovers

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.