Recipe - Grandma Elliotts Pineapple Turnovers

Pastry for 9" doublecrust
pie, unbaked
1 cup Crushed pineapple
2 tablespoon Butter
One half cup Sugar
2 tablespoon Cornstarch

I am sending along a recipe from each of these ladies. The pineapple
turnovers from Grandma Elliott are one of the few things she made that were
absolutely wonderful so don't let my comments on her cooking abilities
scare you away from attempting these treats! Grandma Todd's rolls were
famous throughout Park County, Indiana, where she lived and worked.
Sometimes she would make the dough into cinnamon buns, instead of plain
dinner rolls. However you make them, they are delicious.

Mix and cook until mixture cooks thick and clear. Let cool; add One half cup
cream to make thin enough to spread. Cut the pie dough into circles the
desired size, spread one half with the pineapple filling, fold other half
over and carefully seal (we always use the tines of a fork dipped in
water).

Preheat oven to 375F. Finish putting together your turnovers. Cut steam
vents in each and carefully place on ungreased cookie sheet. Brush tops of
turnovers with milk and sprinkle with white sugar. Bake for 1520 minutes,
or until turnovers are golden and the filling bubbling.

Posted to BakeryShoppe Digest V1 #221 by "Peggy L. Makolondra"
pmakolon@mail.wiscnet.net on Sep 05, 1997