Fruit Turnovers

• 3/4 cup apple juice
• 3 tablespoons granulated sugar
• 3/4 cup mixed berries
• 2 peaches peeled, pitted and cut into small pieces
• 1 lemon peel finely grated
• 1 tablespoon cornstarch mixed with 2 tbsp water to make a paste
• flour for dusting
• 1 package refrigerated pie crusts 2 crusts
• 1 egg beaten
• coarse sugar for sprinkling

1. Place the apple juice, sugar, fruit and lemon peel in a medium saucepan in medium-high heat. Bring to a boil. Reduce the heat to low; add the cornstarch paste. Heat, stirring, for a further 1-2 mins until thickened. Remove from the heat and cool to room temperature.
2. Preheat the oven to 400u0b0F. On a lightly floured surface, roll out the pastry to 1/8 inch-thickness. Using a large cookie cutter or small bowl as a template, cut out twelve 6-inch circles. Re-roll the trimmings as necessary.
3. Place 3 tbsp of the filling in the center of each circle. Brush the edges with the beaten egg. Fold in half and crimp the edges with a fork to seal. Place on a baking sheet lined with parchment paper. Brush the pies with the remaining egg. Sprinkle with the coarse sugar.
4. Bake for 20 mins or until golden brown.

apple juice, granulated sugar, mixed berries, peaches, lemon, cornstarch, flour, crusts, egg, coarse sugar

Taken from www.yummly.com/recipe/Fruit-Turnovers-1400969 (may not work)