Preheat oven to 375 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

In medium bowl, combine the all-purpose flour and salt.

Using a blending fork, cut in the vegetable shortening until crumbly.

Add the cold water in two parts until mixture forms a nice dough. Knead 3-4 times on a lightly floured surface. Pat into a ball and flatten.

Forming the Cherry Turnovers

Roll the dough out onto a lightly floured surface.

Cut out circles using a 5-6″ wide container or bowl.

Place a generous spoonful of cherry pie filling near the center of each circle.

I like to use canned pie filling as it sets up nicely when making the turnovers. Feel free to substitute other fruit fillings for variety. We love cherry, but blueberry works well, as would apple or peach, but those might require an extra can of filling to make a dozen turnovers.

Using your fingertip, spread water around the rim of each. Fold dough over and crimp together with a fork to seal.

Place each turnover on a baking sheet lined with parchment paper or a silicone baking mat. Snip a couple of small vent holes with scissors or a knife to allow steam to release.

The filling tends to escape during baking, so I prefer to use parchment paper to line my pans rather than a silicone mat for easier clean-up.

Bake in preheated oven for 20-25 minutes until golden brown. Cool on wire racks.

Preparing the Icing

To make the icing, in a small bowl combine the powdered sugar, whole milk, vanilla extract, and almond extract. Mix well.

Drizzle icing over each turnover and allow to set up before serving.

This recipe will makes 12 turnovers.