Baked Fruit Turnovers - cooking recipe

Ingredients

1 (15 oz.) pkg. refrigerated pie crusts
1 c. canned cherry, apple or peach pie filling
1/4 c. chopped pecans, toasted
1 Tbsp. sugar
1/2 tsp. cinnamon

Preparation

Preheat the oven to 425\u00b0. Cut each pie crust into 6 wedges. Combine fruit filling and pecans. Spoon evenly in center of 6 wedges. Top with remaining wedges. 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\u00b0 for 12 to 14 minutes.