- 1/2 cup (packed) dark brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon ground allspice
- 4 small plums or 2 large plums (about 12 ounces total), cut into 1/4-inch-thick slices
- 1 cup cherries (generous; about 7 ounces), stemmed, pitted
- 1 teaspoon cherry balsamic vinegar or raspberry vinegar
- 1 15-ounce package refrigerated pie crusts (2 crusts), room temperature
- Preheat oven to 400°F. Mix dark brown sugar, cornstarch, and allspice in medium bowl. Add plums, cherries, and vinegar, and toss to combine.
- Unroll crusts on work surface. Cut each round in half. Mound 1/4 of filling on half of each dough piece, reserving 1 tablespoon juices in bowl. Fold plain dough halves over filling. Press edges to seal; fold edges over to double, then crimp decoratively. Brush turnovers with reserved juices from bowl. Cut small slits in tops for steam to escape. Transfer turnovers to rimmed baking sheet.
- Bake turnovers until juices bubble and pastry is golden, about 20 minutes. Cool 15 minutes and serve warm or at room temperature.