1. Preheat oven to 375°; line a baking sheet with parchment paper.
2. Lightly flour a cool work surface; roll 1 pie crust into a rectangle approx. ⅛" thick; trim and square off edges.
3. Repeat with second crust.
4. Cut each crust into 4 rectangles, making a total of 8 sheets.
5. Place about 2 tbsp. filling in the center of 4 sheets; using the back of a spoon, gently spread filling evenly across sheet, leaving about a ½" border around the edge.
6. Place the remaining 4 sheets evenly over the top of each filled crust, being sure to line up the edges as much as possible.
7. Crimp edges with a fork all the way around the pastry; transfer to the prepared baking sheet.
8. Using the pointed end of a skewer or a sharp knife, poke a dozen or so holes in the top of each pastry; brush evenly with egg.
9. Bake in preheated oven until crust is dark golden-brown on the edges (about 15 min.); remove from oven and let cool for 20-30 min.
10. In a medium mixing bowl, combine confectioners’ sugar, milk and vanilla; whisk together until completely smooth.
11. Spoon or drizzle vanilla glaze over cooled pastries; decorate with sugar or sprinkles, if desired.
12. Store in an air-tight container for up to 3 days.

Tasty Tip:

• For a delicious chocolaty treat, swap out the jam filling for chocolate hazelnut spread and use Kowalski's Deep Dark Hot Fudge Sauce or Sea Salt Caramel Sauce instead of the vanilla glaze.

Find It!

• Pumpkin butter and Kowalski's Apple Butter are available seasonally in the Grocery Department near the jams.
• Find Kowalski's Deep Dark Hot Fudge Sauce and Sea Salt Caramel Sauce near the ice cream toppings.