Cherry pie pockets

As Thanksgiving is getting closer I have already made my share of pies for the season, I needed a different version of just the regular slice of pie since I am becoming "pied-out". Although this recipe is not totally from scratch, it is so tasty....you would be silly not to make them!
So here is what I came up with.........

One recipe for a single pie crust:
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 T sugar
1/2 cup cold water

Add all crust ingredients (except for the water) to a bowl and cut in shortening with a pastry blender till crumbly or pea size. Add ice water one Tablespoon at a time and mix until it becomes a ball and comes away from the edges. Wrap in saran wrap and put in fridge for 30 minutes.

While the pie crust is resting, make the pie filling....

Pie filling:
1 can cherry pie filling
1 tsp Almond extract
2 T flour
1/2 cup sugar

Mix all in a small bowl till combined.

Preheat your oven to 375 degrees. As soon as you are ready, roll dough out on floured surface into a circle (or as much of a circle as you can get it) Then take a pizza cutter and cut out a large circle (about pie pan size, 7-9 inches) Then cut into fourths....you will now have 4 triangles.
Place the triangles on an ungreased foiled baking sheet. On half of each pie triangle, place about 2-3 Tbsp of cherry mixture.
Dip your finger in egg white and lightly paint the edges of the pie crust (save remaining egg white for later). Then fold over to make a smaller triangle. You may have some spillage from the pie mixture, but just wipe it up before you bake. Make sure you really pinch the edges down or even pinch the edges with a fork. Take a knife and make a few slits in the tops to let out steam and air.
Place in oven for 15 minutes and then use remaining egg white to paint the tops of the pies and sprinkle with sugar....I used the coarse sugar sprinkles which added a great crunch. Then put back in the oven for 5 to 10 more minutes or until it they are golden brown.

Here is how ours turned out. We had them after dinner tonight, we warmed them back up and had them with some vanilla ice cream, they were perfect, the pie crust was flaky, and it had just the right amount of pie filling in them. Just right for our very very cold day. Let me know if you have any questions.