This summer, our backyard peach tree was a sight to behold with its branches weighed down by an abundance of ripe, juicy fruit. Inspired by the bountiful harvest, I embarked on a jam-making spree, turning those luscious peaches into jars upon jars of delicious preserves and crisps. Then I got the idea to make peach pop tarts, and I knew there was no turning back.
Frosting Ingredients:
7 tablespoons of all-purpose flour
1 1/2 cups milk
1 1/2 tablespoons of vanilla extract
1 stick butter at room temperature
1 1/2 cups granulated sugar
pinch of salt
4 oz. cream cheese
Crust:
For this recipe, I will only be using 2 pre-made store-bought 9-inch Great Value Pie Crusts, but feel free to make your own.
Filling:
Peach jam. We used homemade jam, but any peach jam will do.
Directions:
Whisk cold milk and flour before heating and then adding the rest of the frosting ingredients.
On medium heat, bring the mixture to a simmer. Remove from heat and allow to cool. Once the frosting cools, it's ready to spread.
Preheat oven to 375 degrees.
Unroll the first pie crust and apply a thin layer of peach jam.
Unroll the second crust and cover the bottom crust so the jam is in the middle.
Poke several holes in the top of the crust with a fork and using the 4 prongs, press the outsides of the pie crust to create a border.
Bake for 15 minutes and allow the pie to cool for 10 minutes before applying frosting.
I cut the pop tarts into pizza slices, but you can cut or shape your pies any way you'd like.
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