Fresh Raspberry Turnovers

We really love picnicking in this family, so much so that I am constantly trying to think of "picnic-ish" ways to interpret all our favorite foods.  When there are Fall leaves to be seen, our picnicking (wow, that word looks weird, but it can't be picnicing, can it? Surely not) reaches its apex.  Lately we have picnicked (maybe if I keep writing it the strangeness will wear off) with some of these foods:

• Warm Bean Burritos with Fresh Tomatoes and Chives
• Watermelon-mint Lemonade
• Egg-and-bacon Sandwiches
• Red Potato Salad
• Popcorn, Hot Chocolate, and Apple Slices
• Egg Salad Sandwiches with Fresh Tomatoes
• Tomato-and-goat-cheese Sandwiches with Fresh Basil
• Zucchini-and-cherry-tomato Turnovers
• Raspberry-White-Chocolate Muffins

It was inevitable, then, that we use some of our recent raspberries (picked here, though not on that visit) to make more picnic food.  I love turnovers (the crust-to-pie ratio is excellent) so that's what we made.  I love the fact that the filling is bare-bones and only requires a bit of stirring together, and I love that (if you are not picnicking) these are superb served warm or cold with vanilla ice cream.

The best part of these turnovers is the sprinkling of coarse sugar on top!  Cinnamon-sugar is good too, but I love the crunch and the sparkle of the coarse sugar.  I use turbinado sugar from the bulk bins at Sunflower Market (this is what I use for rolling gingersnaps in, also).

Raspberry Turnovers

Enough dough for about 2 pie crusts (I used this recipe that makes 3 crusts, and used about 2/3 of it)

Filling:

2 1/2 cups fresh raspberries (I'm sure frozen would work, with some adjustment for the amount of liquid)

4 tablespoons sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

Turbinado or cinnamon sugar, for sprinkling on top

Stir together filling.  Roll out crust between pieces of waxed paper and trace around a small (4-6 inch) bowl to make circles.  (I made 11, but some were smaller than others)  Put a few teaspoons of filling in the middle of each circle.  Carefully fold circle in half, press outsides together, and flute edges.  Brush each turnover lightly with milk or beaten egg white, then sprinkle generously with turbinado or cinnamon sugar.  Cut a few slits on top of each turnover.  Put turnovers on a parchment-lined cookie sheet and chill for about 20 minutes.  Preheat oven to 375.

After turnovers have been chilled, bake at 375 for about 30 minutes, or until golden brown.