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“From an old Panguitch, UT Relief Society recipe book. I've not made this yet, but it looks good. Sharing for my future reference. Prep and cooking time is a guess at this point. As is servings”
40 turnovers

Ingredients Nutrition


  1. Preheat oven to 450.
  2. Mix flour, shortening and salt.
  3. Mix vinegar, eggs and water in seperate bowl and beat until frothy.
  4. Add to flour mix.
  5. Mix until very wet.
  6. Roll pie crust out to very thin.
  7. Cut with a knife into 4 inch squares.
  8. Dice drained pears into a bowl and add drained pineapple and crushed pineapple.
  9. Set aside.
  10. In a saucepan, put sugar, salt and liquid.
  11. Bring to a rolling boil.
  12. Turn off heat and add cornstarch that has been mixed with a little cold water.
  13. Stir until the mixture has the consistency of paste (if more cornstarch is needed, add additional. It thins out when added to the fruit.).
  14. Mix liquid and fruit, stirring carefully as not to break up the fruit.
  15. Add lemon extract.
  16. Place one tbsp filling into pie crust squares.
  17. Fold the crust from corner to corner to make a triangle.
  18. Crimp around edges with a fork.
  19. Place on cookie sheet, covered in aluminum foil.
  20. Cut a small slit on top of each turnover.
  21. Brush with milk and bake until golden brown.
  22. Mix together the powdered sugar, vanilla, and enough water to make a thin paste.
  23. Spread about one tsp glaze over each turnover while still hot.

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