Easy Pie Turnovers
About a million years ago, when I was in junior high, my semi-cool buddies and I would wander to the corner grocery after school and before the bus came. We would buy a snack or two so that we wouldn’t perish before we made it home. When you hit the same store every day at 3:25, you figure out what your favorites are and stick with it. Mine were an ice cream sandwich and a Hostess fruit filled turnover pie, a berry pie.
I’m still not tired of those goodies. But now we make our only little pies. They don’t take long. They’re easy. You can have them in the oven in ten minutes or less.
The secret to speed is a dough press and premade components: A just-add-water pie crust mix and premade pastry fillings. Then there are just four easy steps to making your pies: roll out the dough, add the filling, bake the pies, and glaze them.
What You’ll Need:
You’ve got to have a dough press. One side is your cutter to cut nice round circles. (You can use the cutter to cut pizza dough and the press to make calzones.) When you open the press, it forms a bowl to hold the dough and the filling. Close the press and it crimps the edges together.
You can use a pie recipe to make a filling or you can use a professional pastry filling. The professional pastry filling comes in a tube. Cut the corner and squeeze what you need onto the dough. No mess, no fuss. Fold the corner over and secure it with a clip and save the rest of the filling for another project.