These big, fruit-filled turnovers take just 10 minutes to prepare, with an assist from refrigerated pie crust.
For a small family, it’s easy to prepare half of this recipe for 4 servings. Keep the second pie crust in the refrigerator for another 1-crust pie at a later date. Use the other half of the pie filling as a topping for ice cream or cake.
Strawberries and Cream Pie
Maple-Frosted Apple Pan-Tart
Cherry Pie Cups