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

Prepare the Pastry Dough

• In a medium bowl, combine 2 cups all-purpose flour and 1 teaspoon salt.
• Using a pastry fork, cut in 7/8 cups vegetable shortening until crumbly.
• Add 1/2 cup cold water in two parts until mixture forms a nice dough. Knead 3-4 times on floured surface. Pat into a ball and flatten.

Assemble the Turnovers

• Roll dough out onto a lightly floured surface. Cut out circles using a 5" wide bowl.
• Place a generous spoonful (about 1/4 cup) of 21 oz. Cherry Pie Filling near center of each circle.
• Using your fingertip, spread water around the rim of each. Carefully, fold dough over and crimp with fork.
• Place on parchment lined baking sheets and snip a couple of vent holes with scissors or a knife to allow steam to release. Bake in preheated oven for 20-25 minutes until golden brown. Cool on wire racks.

Prepare Icing

• In small bowl combine 2 cups powdered sugar, 3 tablespoons whole milk, and 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract. Mix well.
• Drizzle icing over each turnover and allow to set up before serving. Makes 12 turnovers.