Sour Cherry Turnovers
1 recipe Perfectly Flakey Pie Crust or your favorite pie crust recipe
1 pint sour cherries, pitted
1/3 cup sugar
2 Tbsp. flour
Prepare the pie crust recipe. Divide the dough into 6 pieces and pat each one into a 1/2-inch-thick disk. Wrap the dough in plastic and chill for at least an hour and up to 2 days.
Preheat oven to 350°F. In a large bowl combine the cherries, sugar, and flour. Use your hands to toss the mixture until the juice from the cherries combines with the sugar and flour to make a sand-like mixture coating the cherries.
On a lightly floured surface, roll out the dough disks into 6-inch circles. Place 1/6 of the filling on one side of a circle, fold the dough over to cover the fruit and make a half-circle/moon-shape, crimp the edges, and repeat with the remaining dough and fruit.
Place the turnovers onto a baking sheet and bake until the fruit is bubbling and the crust is browned, about 50 minutes. Let them cool on a wire rack.
Recipe found here: Sour Cherry Turnovers