This recipe comes from a large collection of old recipes, most on 4″x6″ index cards and the collection spans decades of recipes acquired. Many are handwritten but there are plenty of clippings as well. This clipping was from a magazine and pasted on a large white index card. Recipe is below and the date is unknown.

Blueberry-Apple Turnovers

Pie crust for 4 pie shells
1 can pie apples, well drained
1 pint frozen blueberries, thawed
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon grated lemon rind
1/4 cup butter

Combine apples, blueberries, sugar, cinnamon, lemon rind. Roll half of pie crust to a rectangle 20 x 16 inches. Cut into 10 oblongs. Place filling on top of each oblong. Dot top of filling with butter. Fold dough over to form a square; prick top with fork. Repeat with other half of dough. Bake at 400° for 20 minutes. Makes 20 turnovers.

Turnovers may be frozen and heated before serving in a 425° oven for about 5 minutes.