PIE-Cherry Turnover

By fl_ip1

Ingredients

• 1 Box (15 0z) Refrigerated Ready-To-Bake Pie Crusts, At Room Temperature
• White From 1 Large Egg, Slightly Beaten
• 1 Can (21 0z) Cherry Pie Filling

Preparation

Step 1

Position racks to divide oven in thirds. Heat oven to 375*. Coat 2 baking sheets with nonstick cooking spray.
Cut each crust in quarters. Brush all 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. Put on baking sheets. Brush with egg whites; sprinkle with sugar, if desired. Cut 3 slits in top of each.
Bake 20-25 minutes or until golden brown (edges may open a little). Immediately transfer to a wire rack to cool. Serve warm or at room temperature.
If desired glaze with 2/3 cup powdered sugar, 1/4 t vanilla and 2-3 t milk.