Photos of Cherry Turnovers

Crimping The Dough Closed.
Crimping the dough closed.
Dough Chilled And Cut Into Four Pieces.
Dough chilled and cut into four pieces.
Flour, Salt, Shortening, And Water Combined In A Bowl.
Flour, salt, shortening, and water combined in a bowl.
Cooking Until Filling Thickens.
Cooking until filling thickens.
Corn Starch And Lemon Juice Added To Cherries.
Corn starch and lemon juice added to cherries.
Pitted Cherries In A Saucepan With Sugar.
Pitted cherries in a saucepan with sugar.
Fresh Cherry Filling Inside A Turnover.
Fresh cherry filling inside a turnover.
Sprinkling Powdered Sugar Over Cooled Turnovers.
Sprinkling powdered sugar over cooled turnovers.
Brushing Turnovers With Milk.
Brushing turnovers with milk.
Dollop Of Filling On Discs Of Dough.
Dollop of filling on discs of dough.
Dough Rolled Out And Cut Into Circles.
Dough rolled out and cut into circles.
A Plate Of Cherry Turnovers.
A plate of Cherry Turnovers.
Inside Cherry Turnovers.
Inside Cherry Turnovers.
While The Dough Chills, The Prepared Cherries Should Come To Room Temperature.
While the dough chills, the prepared cherries should come to room temperature.
After Dough Comes Together Refrigerate For 15 Minutes Or So. Divide Into Quarters.
After dough comes together refrigerate for 15 minutes or so. Divide into quarters.
The Right, Crumbly Texture For A Flaky Crust.
The right, crumbly texture for a flaky crust.
Getting Ready To Cut In The Shortening.
Getting ready to cut in the shortening.
Fresh Cherry Turnovers!
Fresh cherry turnovers!