Recipe information
Total Time
55 minutes
Yield
4 Servings
Ingredients
1
/2 cup (packed) dark brown sugar
2
teaspoons cornstarch
1
/2 teaspoon ground allspice
4
small plums or 2 large plums (about 12 ounces total), cut into 1/4-inch-thick slices
1
cup cherries (generous; about 7 ounces), stemmed, pitted
1
teaspoon cherry balsamic vinegar or raspberry vinegar
1
15-ounce package refrigerated pie crusts (2 crusts), room temperature
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°F. Mix dark brown sugar, cornstarch, and allspice in medium bowl. Add plums, cherries, and vinegar, and toss to combine.
Step 2
Unroll crusts on work surface. Cut each round in half. Mound 1/4 of filling on half of each dough piece, reserving 1 tablespoon juices in bowl. Fold plain dough halves over filling. Press edges to seal; fold edges over to double, then crimp decoratively. Brush turnovers with reserved juices from bowl. Cut small slits in tops for steam to escape. Transfer turnovers to rimmed baking sheet.
Step 3
Bake turnovers until juices bubble and pastry is golden, about 20 minutes. Cool 15 minutes and serve warm or at room temperature.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 563.74t %Calories from Fat 40.2 Fat (g) 25.18t Saturated Fat (g) 3.73t Cholesterol (mg) 0t Carbohydrates (g) 81.92t Dietary Fiber (g) 3.23t Total Sugars (g) 43.01t Net Carbs (g) 78.69t Protein (g) 4.35t