Type what you have

Ingredients

• ✓ pastry
• water
• whole wheat berry
• egg
• sugar
• ricotta cheese
• candied fruit
• orange zest
• lemon zest
• vanilla extract
• cinnamon
• butter
• salt
• confectioners' sugar

Instructions

1. 1 Bring water to a boil in a large saucepan over medium low heat; pour in wheat and boil for 40 minutes.
2. 2 Meanwhile, beat eggs in a large bowl with an electric mixer while gradually adding in 1 cup sugar. Mix in ricotta, candied fruit, orange zest, lemon zest, vanilla extract, and cinnamon.
3. 3 When wheat is ready, drain in a colander and rinse with warm water. Place 3/4 cup of cooked wheat in a small bowl; stir in butter and salt until butter is melted, then stir wheat mixture into ricotta mixture along with remaining cooked wheat berries.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Line two 9-inch pie pans with pastry. Cut remaining pastry into 1/2-inch wide strips for tops of pies. Spoon 1/2 of the filling into each pan; cover with pastry strips to form a lattice pattern. Crimp edges.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes. Sprinkle each pie with 1 tablespoon sugar and allow to cool at room temperature. Chill overnight before serving.

By PAMSTER2

Ingredients

• ✓ pastry
• wheat berry
• milk
• butter
• lemon
• ricotta cheese
• white sugar
• egg
• egg yolk
• orange flower water
• vanilla extract
• cinnamon
• candied orange peel
• egg
• confectioners' sugar

Instructions

1. 1 Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
3. 3 Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
4. 4 Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
5. 5 Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
6. 6 Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.

By Nesrine

Ingredients

• ✓ pastry
• egg
• raisin
• sugar
• buttermilk
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (225 degrees C).
2. 2 In a medium bowl, combine egg, raisins, sugar, buttermilk, and salt. Mix thoroughly. Pour mixture into pastry-lined 8 inch pie pan. Cover with second pastry circle. Seal edges and cut steam vents in top.
3. 3 Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 to 40 minutes. Serve warm or cold.

By Jim Fulks

Ingredients

• ✓ pastry
• apple
• white sugar
• water
• cinnamon
• margarine

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C.)
2. 2 To make the sauce: In a saucepan, combine sugar, water, cinnamon and margarine. Bring to a boil and continue to cook 5 minutes.
3. 3 Roll dough out and cut into 6 pieces. Wrap each apple in dough and place in a baking pan. Pour sauce over the wrapped apples.
4. 4 Bake in the preheated oven for 40 minutes, or until golden brown.

By Jacquie

Ingredients

• ✓ pastry
• all-purpose flour
• salt
• cinnamon
• apple
• lemon juice
• butter

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
3. 3 Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
4. 4 Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.

By Debbie Lollo

Ingredients

• ✓ pastry
• mixed vegetable
• chicken breast
• thyme
• cream of celery soup
• cream of potato soup

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
2. 2 Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
3. 3 Dice chicken and place in a large bowl. Add vegetables, thyme, celery soup and potato soup. Stir together.
4. 4 Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
5. 5 Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.

By Leslie Brown

Ingredients

• ✓ pastry
• white sugar
• all-purpose flour
• cinnamon
• blackberry
• semisweet chocolate chip
• lemon juice

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
2. 2 In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
3. 3 Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.

By JMVICECREAM

Ingredients

• ✓ pastry
• mulberry
• sugar
• all-purpose flour
• nutmeg
• allspice
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Lay bottom pie crust in pie plate.
3. 3 Mix mulberries, sugar, flour, nutmeg, allspice, and salt together in a bowl; gently fold mixture with a wooden spoon until blended, 3 to 5 minutes. Pour mixture into bottom pie crust and cover with top crust. Seal the edges; make slits in the top with a sharp knife.
4. 4 Refrigerate pie until sealed edges appear firm, 10 to 20 minutes.
5. 5 Bake pie in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking until crust is golden brown, about 30 minutes.

By Victoria

Ingredients

• ✓ pastry
• sugar
• tapioca
• cinnamon
• blackberry
• apple
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
2. 2 In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
3. 3 Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
4. 4 Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

By Hunter StClaire

Ingredients

• ✓ pastry
• tomatillo
• strawberry
• instant tapioca
• white sugar
• lemon juice
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Press 1 pie crust into a 9-inch pie dish.
2. 2 Stir tomatillos, strawberries, tapioca, sugar, and lemon juice together in a bowl; let stand, stirring occasionally, until sugar is dissolved, about 15 minutes. Spoon tomatillo-strawberry mixture into the prepared pie crust. Scatter butter slices over filling.
3. 3 Cover pie with second pie crust and pinch edges together to seal. Cut slits into top crust for ventilation. Place pie on a baking sheet.
4. 4 Bake in the preheated oven until top crust is golden brown and filling is bubbling, about 50 minutes.

By lpolacek

Ingredients

• ✓ pastry
• grape
• butter
• all-purpose flour
• white sugar

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Wash fully ripened grapes. Separate the grape pulp and skins. In a sauce pan over medium heat cook grape pulp slowly until soft. Rub cooked pulp through a sieve. Combine the sieved pulp and grapes skins.
3. 3 Mix the flour and sugar together and add to grape mixture. Stir in the melted butter and pour into one 9 inch unbaked pie shell. Cover top with strips of pastry. You can make a lattice pattern if desired.
4. 4 Bake at 425 degrees F (220 degrees C) for about 25 minutes.

By Jean

Ingredients

• ✓ pastry
• chicken breast
• mixed vegetable
• cream of chicken soup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Simmer chicken breasts with water in a large pot until no longer pink inside, about 15 minutes; dice chicken into bite-sized pieces.
3. 3 Meanwhile, line the bottom and sides of a 9-inch pie plate with 1 pie crust.
4. 4 Combine canned vegetables, condensed soup, and diced chicken in a large bowl until well mixed; pour into the prepared crust.
5. 5 Cover pie with remaining crust. Crimp the crust edges; cut slits in top crust.
6. 6 Bake in the preheated oven until crust is golden brown, about 45 minutes.
7. 7 Enjoy!

By Allrecipes Member

Ingredients

• ✓ pastry
• brown sugar
• lemon zest
• blackberry
• sugar
• all-purpose flour
• lemon zest
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
3. 3 In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
4. 4 Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

By Cyndi Cady

Ingredients

• ✓ pastry
• white sugar
• cocoa
• butter
• evaporated milk
• egg
• vanilla extract
• pecan

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C)
2. 2 Mix together sugar, cocoa, and melted butter. Stir in evaporated milk, beaten eggs, vanilla, and chopped pecans.
3. 3 Pour nut mixture into unbaked pie shell. Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake for 30 minutes.

By Lola

Ingredients

• ✓ pastry
• sour cherry
• white sugar
• tapioca
• almond extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll pie crust. Cut two 6-inch rounds from dough; cut remaining dough into ⅛-inch strips for a lattice crust. Fit rounds into two 5-inch pie plates.
3. 3 Combine cherries, sugar, tapioca, and almond extract in a bowl; let stand for 5 minutes to soften tapioca. Stir filling; spoon into pie shells.
4. 4 Lay 2 strips in an X (using the longest strips) in centers of each pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Pinch crusts together.
5. 5 Bake in the preheated oven until crusts are golden brown and filling is bubbling and thickened, about 30 minutes. Cool before serving, about 30 minutes.

By Lisawas

Ingredients

• ✓ pastry
• white sugar
• all-purpose flour
• salt
• cinnamon
• nutmeg
• apple
• butter
• whiskey

Instructions

1. 1 Preheat oven to 450 degrees F (225 degrees C). Fit bottom crust into a 9 inch pie plate.
2. 2 In a small bowl, mix together sugar, flour, salt, cinnamon, and nutmeg. Place sliced apples in a large bowl and sprinkle with sugar mixture. Toss until apples are thoroughly coated. Spoon apples into pan.
3. 3 Dot apples with butter or margarine, then sprinkle with whiskey. Cover with top crust. Seal edges and cut steam vents in top.
4. 4 Bake in preheated oven for 10 minutes. Lower temperature to 350 degrees F (175 degrees C) and bake an additional 40 minutes. Serve warm.

By Rita Wittwer

Ingredients

• ✓ pastry
• carrot
• potato
• onion
• margarine
• chicken
• chicken broth
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C.) Divide dough into 2 pieces and shape into balls. Roll out one ball of dough to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
2. 2 In a large saucepan, saute the shredded carrot, potato and minced onion until soft. Remove from heat and alow to cool.
3. 3 Mix in the chopped chicken, chicken broth, salt and pepper. Pour into bottom crust. Cover with top crust, seal and crimp edges.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until golden brown.

By Wendy

Ingredients

• ✓ pastry
• raspberry jam
• butter
• white sugar
• egg
• all-purpose flour
• baking powder
• almond extract
• confectioners' sugar

Instructions

1. 1 Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins.
2. 2 Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell.
3. 3 In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell.
4. 4 Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.

By Karen

Ingredients

• ✓ pastry
• white sugar
• all-purpose flour
• gooseberry
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C.)
2. 2 Roll out 1 crust on a floured work surface to fit a 9-inch pie plate; place into the pie plate. Roll out remaining crust and set aside.
3. 3 Mix together sugar and flour in a medium bowl until well combined.
4. 4 Place 2 cups gooseberries in the prepared pie plate and sprinkle with 1/2 of the sugar-flour mixture. Top with remaining 2 cups gooseberries, then sprinkle with remaining sugar-flour mixture. Dot with butter. Cover with top crust; seal and flute the edges. Cut a few slits in the top to allow steam to escape.
5. 5 Bake in the preheated oven until golden brown, 35 to 40 minutes. Cover the edges of pie with aluminum foil if over-browning occurs; remove the foil for the final 15 minutes of baking. Cool completely on a wire rack before slicing.

By Edi

Ingredients

• ✓ pastry
• sour cherry
• sugar
• all-purpose flour
• salt
• butter
• almond extract
• red food coloring
• egg yolk

Instructions

1. 1 Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
2. 2 Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
3. 3 When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
4. 4 On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
5. 5 Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.

By Leia

Ingredients

• ✓ pastry
• apple juice
• sugar
• butter
• apple
• cornstarch

Instructions

1. 1 Combine the apple juice, 1/2 cup white sugar, and butter in a large saucepan. Cook over medium heat, stirring occasionally, until sugar has melted. Add the apples and cook until fruit is tender, about 10 minutes.
2. 2 Whisk remaining 1/2 cup sugar with the cornstarch. Stir into the fruit mixture, bring mixture to a boil, then cook until juices thicken, about 2 minutes. Allow filling to cool (it will continue to thicken as it cools).
3. 3 Preheat oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
4. 4 Roll out bottom crust to line a 9-inch pie pan. Roll out top crust and set aside. Pour cooled apple filling into the pie shell. Cover with the top crust and seal. Cut or poke holes in top crust to allow steam to escape.
5. 5 Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 45 minutes.

By DLEEGUILL

Ingredients

• ✓ pastry
• apricot
• water
• cornstarch
• orange liqueur
• white sugar

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
3. 3 Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
4. 4 Bake at 400 degrees F (205 degrees C) for 1 hour.

By Bonnie

Ingredients

• ✓ pastry
• white sugar
• cornstarch
• cinnamon
• dulce de leche
• apple

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Mix sugar, cornstarch, and cinnamon together in a bowl until well blended. Add dulce de leche; stir until evenly distributed in the sugar mixture. Stir in apples until evenly coated.
3. 3 Roll out pie crusts on a lightly floured work surface. Line a 9-inch pie plate with 1 crust. Pour in apple filling, heaping it in the middle. Cover with second crust. Pinch edges together to seal. Cut several slits into the top with a sharp knife.
4. 4 Bake in the preheated oven until edges are golden, about 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until apples are hot and bubbling, 25 to 30 minutes more.

By Lauren Hewitt

Ingredients

• ✓ pastry
• white sugar
• cinnamon
• nutmeg
• apple
• maple syrup
• vanilla extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
2. 2 Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
3. 3 Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.

By Laura

Ingredients

• ✓ pastry
• apple
• lemon juice
• brown sugar
• butter
• corn syrup
• pecan
• brown sugar
• all-purpose flour
• cinnamon

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside.
2. 2 Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon.
3. 3 Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam.
4. 4 Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.

By Donna

Ingredients

• ✓ pastry
• lemon juice
• lemon zest
• orange juice
• orange zest
• water
• brown sugar
• raisin
• all-purpose flour
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium saucepan, mix together lemon juice, lemon rind, orange juice, orange rind, 1 1/4 cup water, sugar, and raisins. Bring to a boil over low heat, stirring occasionally.
3. 3 In a small bowl, mix flour and 1/2 cup water to a smooth paste. Slowly stir into raisin mixture. Cook an additional 5 minutes, stirring constantly. Pour mixture into pastry-lined pan. Cover with top crust. Seal edges and cut steam vents in top.
4. 4 Bake in preheated oven for 40 minutes, until crust is golden brown.

By GINGER P

Ingredients

• ✓ pastry
• strawberry
• sugar
• cornstarch
• vanilla extract
• egg
• confectioners sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine strawberries, sugar, cornstarch, and vanilla extract in a bowl; set aside and let the strawberries macerate.
3. 3 Lay the 2 pie crusts on a large floured work surface. Roll the crusts out to about 12 inches, and using a knife or pizza cutter, cut 4 sides of the circles to form 2 squares. Cut each square into three equal rectangles so you have a total of 6 rectangles. Using a slotted spoon, place 2 tablespoons of the strawberry mixture on one half of the long ends of the rectangle, but don't spread all the way to the edge.
4. 4 Brush beaten egg around the sides of the strips, and then fold the dry end over the strawberry mixture end. Using a fork, gently press the edges together to seal really well, and cut a couple slits in the top of each pie to allow steam to escape.
5. 5 Brush the tops of the hand pies with the remaining egg and set hand pies onto the prepared baking sheet.
6. 6 Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove the pies to a wire rack to cool and dust with confectioners' sugar, if using. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ pastry
• white sugar
• all-purpose flour
• nutmeg
• cinnamon
• peach
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar, flour, nutmeg, and cinnamon together in a bowl.
3. 3 Pour peaches into the bottom of a glass 9x13-inch baking dish. Sprinkle sugar mixture over peaches and mix well. Scatter 1/2 of the butter chunks over the peach mixture. Arrange pastry strips over peach mixture in a crisscross or striped pattern. Scatter remaining butter chunks over pie pastry.
4. 4 Bake in the preheated oven until crust is golden brown and crisp, 30 to 40 minutes.

By Tripllew

Ingredients

• ✓ pastry
• sweet potato
• white sugar
• egg
• milk
• margarine
• vanilla extract
• lemon extract
• clove
• allspice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes.
2. 2 Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool.
3. 3 Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts.
4. 4 Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.

By Faith N

Ingredients

• ✓ pastry
• unripe papaya
• white sugar
• brown sugar
• salt
• cinnamon
• egg yolk

Instructions

1. 1 Place the papaya cubes in a blender, a few at a time; blend until shredded.
2. 2 Combine 2 cups shredded papaya, white sugar, brown sugar, and salt in a saucepan over medium heat; cook and stir until sugars dissolve, about 5 minutes. Stir cinnamon into papaya mixture and remove saucepan from heat. Drain juice from papaya mixture using a strainer.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
4. 4 Roll pie crusts on a work surface and cut out twenty-four 4-inch circles using a biscuit cutter or a cup. Spoon a small spoonful of papaya mixture into the center of each circle. Fold each circle in half over the papaya, creating a half-circle. Press the edges together using a fork and poke the top for ventilation. Place turnovers 1 inch apart on the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Brush the top of each turnover with egg yolk and continue baking until golden brown, about 15 minutes more.

By ernesta