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Steps
1
In medium saucepan, combine prunes, peaches, raisins and water; mix well. Bring to a boil. Reduce heat; simmer 10 minutes. Drain if necessary. Stir in 1/4 cup sugar, cinnamon and walnuts. Cool 20 minutes.
2
Meanwhile, let both crust pouches stand at room temperature for 20 minutes.
3
Heat oven to 375°F. Remove crusts from pouches. Unfold crusts; remove plastic sheets. Place on ungreased large cookie sheet; press out fold lines.
4
For each foldover, spoon fruit mixture onto half of crust to within 1/2 inch of edge. Fold remaining half of crust over filling; press edge firmly to seal. Flute edge; cut slits in top crust. Brush each foldover with water; sprinkle with 1 teaspoon sugar.
5
Bake at 375°F. for 27 to 31 minutes or until crust edges are golden brown. Serve warm or cool.
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If you like, other dried fruits can substitute for some or all of the prunes, peaches and raisins called for in the ingredient list. Good choices include dried apricots, pears, apples and sweetened dried cherries. Or get creative and make up your own combination, then add a sprinkle of nutmeg or allspice along with the cinnamon.
Use kitchen shears to cut the dried fruit into pieces.
To soften the pie crusts in the microwave, place them in the microwave and select DEFROST setting for 20 to 40 seconds or until crusts are soft.
Serve these foldovers warm from the oven topped with ice cream.
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