1 sheet refrigerated pie crust
1 medium sized tart apple, peeled and coarsely chopped
1-8 oz can crushed pineapple, well drained
3/4 c sugar
1/3 c finely chopped celery
1/3 c raisins
1/3 c chopped walnuts
1/4 c flour

Unfold pastry crust and place on a baking sheet. Combine the other ingredients in a bowl until thoroughly mixed. Spoon filling onto half of pastry crust, leaving a 1 inch margin around the edge. Fold other half of crust over filling and seal the edges with your fingers or fork.

Bake at 400°F for 30-35 minutes or until crust is golden brown and filling is bubbly. Cool in a wire rack. Cut into wedges and serve with ice cream or whipped topping if desired.

Serves 4.

NOTE; Smaller turnovers may be made by cutting pastry crust into triangles before filling each triangle. Seal and bake as before but may take less time to bake.