We just got back from three weeks of traveling and while our time in Vermont made us more determined than ever to move back after Anders graduates, I’m also happy to be home. We’ve got a couple other small trips planned in the coming months, but for the most part we’ll be home tackling some long overdue house projects and hanging by the lake to escape the heat.

Both fans are running non-stop, the dogs have been sleeping on the tile floor in the entryway, and all my potted herbs are brown and wilted. But, my fridge is full of all the summer fruits and berries so I can’t complain. We’ve been eating blueberries by the handful, making jam, snacking on sweet cherries, and baking galettes and turnovers.

As much as I love getting my hands dirty in the kitchen, making pie dough by hand isn’t my favorite thing. I always end up with dough stuck under my wedding ring, flour all over the floor and counter, and a soggy crust. Grand Central Bakery’s ready to use pie dough (available at their three retail bakeries in Eastlake, Burien and Pioneer Square) is made with local flour, super easy to use, and so so flaky. This pre-rolled pie dough makes baking pies, galettes, turnovers etc. so effortless. I’m never going back.

Sweet peaches and tart raspberries make a juicy, subtly sweet filling for these turnovers. The cardamom and lime juice add an exotic flair. They’re simple to make and perfect for backyard potlucks or summer picnics. Enjoy!

*This post was sponsored by Grand Central Bakery. All thoughts and opinions are my own. Thank you for supporting Tending the Table by supporting its sponsors.

Peach and Raspberry Turnovers

Makes 8

INGREDIENTS

1 package Grand Central Bakery Pie Dough, defrosted overnight in the refrigerator

1 cup peeled and diced peaches

1 cup fresh raspberries

1 tablespoon cane sugar

1/4 teaspoon lime juice

2 teaspoons cornstarch

1/8 teaspoon cardamom

Pinch of salt

1 egg

1 teaspoon water

Sliced almonds

PROCEDURE

Preheat the oven to 375 degrees.

Combine the peaches, raspberries, sugar, lime juice, cornstarch, cardamom and salt in a bowl. Gently fold the fruit together until the cornstarch has dissolved.

Cut each round of pie dough into four squares. Place the squares of dough on a parchment lined baking sheet. Place a spoonful of filling in the center of each square. Fold each square in half to form a triangle. Seal the edges by pressing the seams together with the tines of a fork.

Whisk together the egg and water. Brush each turnover with the egg wash and sprinkle some sliced almonds and some more sugar on top.

Bake for 20 to 30 minutes or until golden brown.