Cherry Turnover (Pirogui aux Cerises Anglaises)

The Good Cook Techniques and Recipes: Pies and Pastries, 1981

1 hour — 1 8-inch turnover pastry

Ingredients

1		rich short-crust dough [1] (made with 1 tsp grated lemon peel)
3	cup	sour pie cherries (pitted)
1	cup	heavy cream
1⁄2	cup	superfine sugar

Instructions

Roll out the dough and place it in a buttered pie pan, allowing the sides of the dough to overhang the edge. Fill the lined pan with the cherries. Pour in the cream, the sprinkle the top with sugar. Fold up the edges of the dough above the filling, sealing them where they peak in the center and trimming them to give the pastry a neat shape. Prick the top of the pastry in several places with a knife tip or fork.

Bake in a heated 350F oven for 30 minutes, or until the pastry is lightly browned.