Pear and Pineapple Turnovers
- 5 cups flour
- 2 cups shortening
- 2 teaspoons salt
- 2 tablespoons vinegar
- 2 eggs
- 12 cup water
- 2 quarts pears, drained
- 1 (6 ounce) can pineapple tidbits, drained
- 1 (6 ounce) can crushed pineapple
- 14 cup sugar
- 2 cups liquid drained from fruit
- 14 teaspoon salt
- 12 cup cornstarch
- 3 drops lemon extract
- 34 cup powdered sugar
- 14-12 teaspoon vanilla, to taste
- Preheat oven to 450.
- Mix flour, shortening and salt.
- Mix vinegar, eggs and water in seperate bowl and beat until frothy.
- Add to flour mix.
- Mix until very wet.
- Roll pie crust out to very thin.
- Cut with a knife into 4 inch squares.
- Dice drained pears into a bowl and add drained pineapple and crushed pineapple.
- Set aside.
- In a saucepan, put sugar, salt and liquid.
- Bring to a rolling boil.
- Turn off heat and add cornstarch that has been mixed with a little cold water.
- Stir until the mixture has the consistency of paste (if more cornstarch is needed, add additional.
- It thins out when added to the fruit.
- ).
- Mix liquid and fruit, stirring carefully as not to break up the fruit.
- Add lemon extract.
- Place one tbsp filling into pie crust squares.
- Fold the crust from corner to corner to make a triangle.
- Crimp around edges with a fork.
- Place on cookie sheet, covered in aluminum foil.
- Cut a small slit on top of each turnover.
- Brush with milk and bake until golden brown.
- Mix together the powdered sugar, vanilla, and enough water to make a thin paste.
- Spread about one tsp glaze over each turnover while still hot.
flour, shortening, salt, vinegar, eggs, water, pineapple tidbits, pineapple, sugar, salt, cornstarch, lemon, powdered sugar, vanilla
Taken from www.food.com/recipe/pear-and-pineapple-turnovers-400389 (may not work)