Homemade Cherry Pop Tarts

In a medium sized saucepan add pitted cherries and granulated sugar. Cook over medium heat for 20-30 minutes until the sauce has thickened. Set aside for later.
If the sauce is not thickening to your desired consistency, or if you are wanting to speed up the process add 1 tbsp of cornstarch in with the cherry mixture while cooking.

In a large bowl add cubed butter, salt and flour. Using a pastry cutter or two knives cut together the flour and butte until it resembles crumbly flour.
Slowly add in the ice cold water until the dough starts to come together. Once the dough starts to come together pour onto a counter and use your hands to combine the dough.

Preheat oven to 425.
Roll out pie crust to your desired thickness, cut dough into rectangles or use a cookie cutter to make shapes into the dough.
On half of your pie crust shapes spread 1 tbsp of cherry mixture. Being careful to leave a 1/2" perimeter around your circle or rectangle jam free.
Top each jam crust with a second layer of crust and use a fork to crimp the edges to seal the two pieces of crust together. Place each crimped tart onto a baking sheet.
In a small bowl combine 1 egg with 1 tbsp water. Mix to combine.
Brush each tart with this egg wash and place in oven. Bake for 12-15 minutes until crust is golden brown.
While the tarts are baking combine powdered sugar, vanilla extract and heavy cream. Start with a smaller amount of heavy cream and add in enough to create a pourable consistency of frosting. Add food coloring if desired.
Remove tarts from the oven and spread a generous amount of frosting on the top. You can allow these to cool so that the frosting stays on thicker or eat straight from the oven if you have zero patience like me.