Giant Wildberry Pop-Tart

Ingredients

1 1/2 cups of granulated sugar
3 tablespoons of lemon juice
1/2 cup of diced pear and apple combined
1 cup of strawberries
3/4 cup of blueberries
3/4 cup of blackberries
1/4 cup raspberries
2 pie crusts (my recipe is here: https://belspies.blogspot.com/2020/09/perfect-pie-crust.html
2 cups of powdered sugar
1/3 cup heavy whipping cream
Food coloring

Make your pie crust and allow to chill following the directions in the link above. Instead of just water - I substituted half of it with milk for this recipe.
Prepare your jam:

Combine all fruits, granulated sugar, and lemon juice in a large pot. Heat over medium low until sugar is dissolved.
Raise temperature to medium high and mix occassionally until the mixture is thickened. (Feel free to add a bit more sugar if it is not getting thick.)
Once thickened, pour into a container or bowl and allow to cool down.

Roll out your pie crust into two rectangular sheets and trim so that it fits on a medium-large baking sheets with about 1/2 inch of space around the edges.
Place pie crust on your baking sheet, spread jam over the entire thing with about a 1/2 inch edge around the crust.
Brush the edge with egg wash and place your other crust on top.
Press the edges down and poke holes around the edges and a few across the top.
Bake at 350 for about 35 minutes/until golden. Allow to cool.
Combine the powdered sugar and heavy whipping cream. If it is too thick, thin it out with a little more cream.
Add food coloring until you get your desired purple and blue.
Spread out the purple frosting on your pop-tart and add the blue design.
Enjoy!

Make Giant Pop-Tarts. Not War.