Baked Fruit Turnovers

Recipe from Oxmoor House

More From Oxmoor House


  • 1 (15-ounce) package refrigerated piecrusts
  • 1 cup canned cherry, apple, or peach fruit filling
  • 1/4 cup chopped pecans, toasted
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  • Vanilla ice cream (optional)


  1. Preheat the oven to 425°. Cut each piecrust into 6 wedges. Combine fruit filling and pecans; spoon evenly in center of 6 wedges. Top with remaining wedges.
  2. Moisten edges of pastry with water, pressing to seal, and crimp edges with a fork. Place turnovers on a lightly greased baking sheet. Bake at 425° for 12 to 14 minutes.
  3. Combine sugar and cinnamon; sprinkle evenly over warm turnovers. Serve with vanilla ice cream, if desired.
  4. Fried Method: Pour vegetable oil to depth of 1" into a heavy Dutch oven. Fry turnovers, in batches, in hot oil over medium-high heat about 3 to 4 minutes or until golden, turning once. Drain on paper towels.
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