Instructions

1. Preheat oven to 350 degrees.
2. Roll out pie dough into a rectangle; about 1/8th of an inch thick.
3. Cut into 8 rectangles. Put in the fridge so it can firm back up.
4. Repeat step 2 and 3 for the other sheet of pie dough.
5. To make filling: add cherries, berries, lemon juice, sugar, cornstarch, and water to sauce pan. Heat up to a simmer. Stir occasionally as berries start to cook down. Add more cold water as needed.
6. When the filling is done, it will be thick like store- bought jelly. Strain the seeds out of the jelly with a fine mesh sieve. Set aside to let cool.
7. Remove dough from refrigerator. Take first sheet of rectangles and spoon 1 tbsp of filling mixture in the middle.
8. Top with another rectangle of pie dough.
9. Crimp edges with a fork. Prick the pastry with a fork to allow steam to escape.
10. Brush tops with egg wash. (Egg wash: whisk egg and milk together till well combined)
11. Bake for 15- 18 mins. Let cool for 5 minutes.
12. Glaze: whisk powdered sugar, milk and vanilla extract till smooth. Drizzle over top cooked and cooled pastries.
13. Add holiday sprinkles if you want! Enjoy!