Make your own DIY pop tarts or portable hand pies with boozy jam.
Happy PI Day! While some people may prefer to solve math problems today, I would rather celebrate with baked goods. (I would prefer to celebrate any day with baked goods). A full-sized pie can be labor-intensive. These hand pies are closer to an upgraded pop tart. You can make them yourself in minutes with the help with store-bought refrigerated pie crusts.
· 2 whole Refrigerated Pie Crusts
· 1/2 cup Wicked Finch Jam, any variety, Plus 1 Tablespoon For Icing
· 1 Tablespoon Cornstarch
· 1 Egg
· 1 cup Powdered Sugar
· 1 Tablespoon Heavy Cream (or More As Needed)
Preheat oven to 400ºF. In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk.
Flour a large work surface and roll the crusts to 11 inches across. Use a knife or biscuit cutter to cut the edges off, creating pairs of square crusts or round crusts.
Spoon 1-2 tablespoons of jam in the center of one curst. Brush a circle of egg around the jam, to glue the sides together. Fold the dry crust over the crust with jam. Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips.
Bake pop-tarts for 15–18 minutes, until golden. Cool. Whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons of cream together to make the frosting. Spoon over the top of each pie. Let the frosting dry.
Serve warm or at room temperature.