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1
Preheat oven to 450.
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2
Mix flour, shortening and salt.
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3
Mix vinegar, eggs and water in seperate bowl and beat until frothy.
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4
Add to flour mix.
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5
Mix until very wet.
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6
Roll pie crust out to very thin.
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7
Cut with a knife into 4 inch squares.
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8
Dice drained pears into a bowl and add drained pineapple and crushed pineapple.
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9
Set aside.
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10
In a saucepan, put sugar, salt and liquid.
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11
Bring to a rolling boil.
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12
Turn off heat and add cornstarch that has been mixed with a little cold water.
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13
Stir until the mixture has the consistency of paste (if more cornstarch is needed, add additional.
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14
It thins out when added to the fruit.
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15
).
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16
Mix liquid and fruit, stirring carefully as not to break up the fruit.
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17
Add lemon extract.
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18
Place one tbsp filling into pie crust squares.
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19
Fold the crust from corner to corner to make a triangle.
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20
Crimp around edges with a fork.
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21
Place on cookie sheet, covered in aluminum foil.
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22
Cut a small slit on top of each turnover.
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23
Brush with milk and bake until golden brown.
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24
Mix together the powdered sugar, vanilla, and enough water to make a thin paste.
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25
Spread about one tsp glaze over each turnover while still hot.
