Prep 45 mins
Cook 25 mins
This recipe was posted by request. It's from Country Living Magazine, a summer issue from 200, I think. These are absolutely the MOST delicious things EVER, and I think the dough would make an excellent pie crust for most any kind of fruit pie.
- 2 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 3 tablespoons chopped crystallized ginger
- 1 teaspoon salt
- 3⁄4 cup unsalted butter
- 4 ounces cream cheese
- 3 -4 tablespoons ice water
- 1 lb bing cherry, pitted and halved
- 1 tablespoon finely grated lemon, zest of
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1⁄4 teaspoon salt
- *Makethe dough: In the bowl of a food processor fitted with a metal blade, combine the flour, sugar, ginger, and salt.
- Pulse until well blended.
- Add butter and cream cheese to the processor and pulse until mixture resembles coarse meal.
- With processor running, slowly add water and mix just until dough comes together.
- Form dough into a disk and wrap with plastic wrap.
- Chill dough for 30 minutes.
- *Formthe turnovers: In a medium bowl, mix the cherries, lemon zest, lemon juice, cornstarch, and salt together and set aside.
- *Assemble:Ona lightly floured surface, roll out dough and cut out 6-inch circles.
- Gather and rechill dough scraps and repeat until 15 dough circles are cut out.
- Evenly divide the cherry filling among the dough circles.
- Dampen the edge of each dough circle and fold in half over the cherry filling.
- Lightly press the edges with the tines of a fork to seal each half-moon-shaped turnover.
- Place turnovers on two parchment-lined baking sheets and chill for at least 30 minutes.
- *Bakethe turnovers: Preheat oven to 400 degrees F.
- Use a sharp knife to cut 2 or 3 small slits on top of each turnover to create vents.
- Place turnovers on the middle rack of the oven and bake until crust is golden and cherry juice begins to ooze from the vent holes-- 20 to 25 minutes.
- Cool turnovers on a wire rack.
- Store in an airtight container for up to 2 days.
This dough is fabulous! I left out the crystallized ginger and used pie filling instead of fresh fruit because it's winter here in Michigan and it was still wonderful! I agree, this would make a very tasty pie crust especially for a fresh strawberry pie. Or even a fruit tart. Reminds me of a short bread cookie. So glad I found this recipe here! Thanks!
I didn't make the dough, I used another recipe for that, so I can't speak to it. But this was just perfect for fresh cherry filling. I'd been looking for something like this forever. So glad I found this! Too bad it took me almost a year to post my review! Thanks for posting!