Gluten Free Cherry & Peach Pop Tarts

GLUTEN FREE CHERRY-PEACH POP TARTS WITH HONEY GINGER GLAZE

Makes Approx. 6 Pop Tarts

CRUST:

    Bob’s Red Mill Gluten Free Biscut & Baking Mix

    (follow the instructions on the back of the package to make the dough)

FILLING:

    2 c. Pitted cherries 

    1 almost ripe peach cut into thin slices

    1 Tea. Ginger (less if using fresh ginger)

    1/2 Tea. Pumpkin Pie Spice

    1 Heaping tbsp Raw honey

ICING:

    2tbsp Raw Honey

    1/3 Tea. Ginger

    1/4 Tea. Vanilla 

EXTRA: 

    1 egg white

DESTRUCTIONS:

(I know it's directions - but doesn't destructions sound cooler?)

Preheat oven to 375 F. Make pie crust according to the back of the package. (it says to chill it in the fridge, but I find it works better when it's put in the freezer) 

While the pie crust is chilling, pit and cut cherries. Thinly slice the peach. Throw cherries, peach, honey for filling, spices into a sauce pan. Heat over low heat until it starts to thicken and cook down - around 20 minutes.

Pull the pie dough out of the freezer and roll it out - it works best if you put a piece of sarin wrap on top and roll out - it keeps it from cracking & rolls out nicer. Roll it out till it’s around 1/4 in. think. Cut rectangles around 2in x 3in. Put one spoon full of filling in the center. Use your finger and brush the edges of the bottom piece with egg white. Put the top on - use a fork to press down the sides - cut three holes in the top for ventilation. Brush egg white on the top.

Once you have used up all of your dough and put your pop tarts together. Throw them into the oven. It should take around 20 minutes or until the top is golden brown.

While the pop tarts are cooking - mix together everything for the icing - beat with a fork to make it kinda airy looking.

When the pop tarts are done let them cool for 10 minutes, then add the icing! They would go great with ice cream or your favorite hot beverage or orange juice or apple juice or milk...well just about any liquid.