1 (15 oz.) pkg. refrigerated pie crusts
1 c. canned cherry, apple or peach pie filling
1/4 c. chopped pecans, toasted
1 tbsp. sugar
1/2 tsp. cinnamon

Preheat the oven to 425°F. Cut each pie crust into 6 wedges. Combine fruit filling and pecans. Spoon evenly in center of 6 wedges. Top with remaining wedges. Moisten edges of pastry with water, pressing to seal, and crimp edges with a fork. Place turnovers on a lightly greased baking sheet.

Bake at 425°F for 12 to 14 minutes.

Combine sugar and cinnamon. Sprinkle evenly over warm turnovers. Serve with vanilla ice cream, if desired.

Makes 6 servings.

Fried Method: In 1-inch vegetable oil on medium-high heat, fry about 3 to 4 minutes or until golden, turning once. Drain on paper towels.