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1
Turn on oven to 375 degrees.
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2
Open the package of piecrusts and remove 1 crust (save the remaining crust for another use).
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3
On a lightly floured surface, unfold piecrust following package directions.
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4
Use kitchen scissors to cut piecrust into 4 wedges.
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5
Using a vegetable peeler, carefully cut the skin off the pear (throw away skin).
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6
Place the pear on cutting board.
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7
Use a sharp knife to cut the pear in half.
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8
Cut one half into two pieces (save remaining pear half for another use or eat it for a snack).
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9
Cut out the core and throw it away.
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10
Cut pear into small pieces (you should have 1/4 of a cup).
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11
Spoon about 2 tablespoons pie filling and 1 tablespoon chopped pear into center of each pastry wedge.
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12
Use a pastry brush and a little water to moisten edges of pastry.
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13
Fold one straight side of one wedge over filling to the other straight side to form a smaller wedge.
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14
Press edges together with tines of a fork to seal.
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15
Prick top with fork.
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16
Place on ungreased baking sheet.
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17
Repeat with remaining wedges, pie filling, and pear.
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18
Place baking sheet in oven.
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19
Bake about 20 minutes or until pastry is golden.
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20
Turn off oven.
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21
Use hot pads to remove baking sheet from oven.
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22
Use a pancake turner to transfer turnovers to a cooling rack.
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23
Serve warm turnovers with ice cream or whipped topping, if you like.
