1 box refrigerated pie crust (room temperature, unfolded)
White from 1 egg, slightly beaten
1 can cherry or blueberry or apple pie filling (may want to dice apples)
Heat oven to 375 degrees. Coat 2 baking sheets with aluminum foil. Cut each crust into quarters (pizza cutter works great for this). Brush all edges with egg white to prepare for sealing. Put 1/4 cup fruit filling slightly to one side of each wedge. Fold other side over the filling and seal edges with fork tines. Put on foil-lined baking sheets. Brush tops with egg white, sprinkle with sugar and/or cinnamon if desired. Cut 3 slits in the top of each piece. Bake 20-25 minutes or until golden brown (okay if turnovers leak a little) Transfer to wire rack for cooling.