Cherry Pie Turnovers with Almond Orange Glaze are a delicious, hand-held version of cherry pie. Delicious as dessert, breakfast or as part of brunch.
Turnovers are nostalgic for me. They bring me back to my childhood. Although we didn’t have them often, when we did, I always thought they were such a special treat. The flaky pie crust, fruity filling, and perfectly sweet powdered sugar glaze… just scrumptious… especially when served warm.
Cherry Pie Turnovers
These turnovers start with a homemade pie crust and are filled with store-bought cherry pie filling. This blend of homemade and shortcut ingredients adds ease to the recipe without sacrificing the wonderful homemade flavor.
The pie crust is made with butter and has a touch of sugar for just the right amount of sweetness. This crust bakes up flaky and buttery and is just delicious. Store-bought cherry pie filling adds ease to this recipe. Almond extract and orange juice add a punch of flavor to the powdered sugar glaze. This combination of cherry, orange, and almond is one of my favorites.
Tips for Making Turnovers
- Use homemade pie crust – this recipe uses an all-butter crust that bakes up perfectly flaky. In a pinch, you can use a store-bought pie crust.
- Don’t over-fill – while it’s tempting to add lots of filling, about 2 tablespoons is the perfect amount. Too much filling will make it difficult to seal the edges of the pie dough.
- Bake on a parchment-lined baking sheet – Inevitably, juices from the filling often ooze out, and the parchment will prevent burning and simplify clean-up.
- Add a glaze – a glaze is a delicious way to add complementary flavors, like orange and almond, to the turnovers. A glaze always looks so pretty, too.
- Store in an airtight container – store the turnovers for 2-3 days… if they last that long!
These turnovers are perfect for dessert, breakfast, or as a brunch item. They are also the perfect accompaniment for a mid-afternoon coffee break… that’s my secret! If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Other recipes you may enjoy
- Baked Berries with Puff Pastry Cinnamon Croutons
- Candied Orange Mascarpone Tart
- Grilled Peaches with Goat Cheese and Mint Thyme Honey
- Chocolate Chip Mascarpone Dip
Homemade pie crust and a sweet glaze make these hand-held cherry pies sing! Serve for dessert, breakfast, or add to a brunch buffet.
- 1 1/2 cups flour
- 1 1/2 tablespoons granulated sugar
- pinch salt
- 1/2 cup butter unsalted and cubed
- 4-5 tablespoons ice water
- 1 - 1 1/4 cups cherry pie filling
- 1 egg for egg wash
- turbinado sugar or other coarse sugar for topping
- 1/2 cup powdered sugar
- 1/2 tablespoon butter melted
- 1/2 teaspoon almond extract
- juice of 1/2 orange
In a mixing bowl, whisk together the flour, salt, and granulated sugar. Add the cubed butter and using a pastry cutter, cut the butter into the flour until the mixture resembles crumbs about the size of peas.
Start by adding half of the amount of water, stirring to combine. Continue adding water just until the dough comes together. The dough should stick together when pinched between your fingers. Form the dough into a rectangle, wrap in plastic wrap and refrigerate for 30 minutes or overnight.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll the dough into a rectangle approx. 16-in x 8-in. Cut the dough into 8 4-in x 4-in squares.
In a small bowl, whisk the egg together with one tablespoon of water. Brush the egg wash around the edges of each pastry square. Add 2 to 2 1/2 tablespoons of pie filling in the middle of each pastry square. Fold the dough over the filling on a diagonal, creating a triangle. Using the tines of a fork, seal the edges. Transfer to the prepared baking sheet.
Brush the top of each turnover with the remaining egg wash and sprinkle with the turbinado sugar. Use a knife to create 2 small vents on the top of each turnover.
Bake for 20-25 minutes until golden brown. Let cool before adding the glaze.
Zest the orange to use as garnish. Juice half of the orange.
In a small bowl, whisk together the powdered sugar, melted butter, and almond extract. Add enough orange juice to give the glaze a drizzling consistency.
Drizzle the glaze over the turnovers and garnish with strips of orange zest. Store in an airtight container for 2-3 days.