- pie dough
- Take pie dough, roll out as usual. Cut into rectangles.
- Spread jam on half of them, leaving a half inch or so on the edges without jam.
- Cover with the other half of the rectangles.
- Crimp the edges with a fork.
- Bake till the pie dough is done.
- You can frost these with a simple glaze, like powdered sugar and milk, or leave plain.
- You can either make up a batch of these, or just do one or two with leftover dough the next time you make a pie.