Step 1

Add cherries, sugar, and lemon juice to a small saucepan over medium heat. Stir until sugar is dissolved and continue cooking until cherries release their juices and mixture is bubbly (about five minutes).

Step 2

Reduce heat to low. Press and mash cherries with a spoon to break them down. Vigorously whisk in flour and water then allow mixture to simmer until thickened (about five minutes).

Step 3

Remove saucepan from heat and transfer in refrigerator to chill and thicken further (about 30 minutes). Remove pie crust dough from refrigerator and thaw according to package instructions.

Step 4

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Crack egg into a small bowl and beat until smooth and uniform to form an egg wash. Set aside.

Step 5

Unroll thawed pie crust dough and cut the rounded edges and set aside off so you have two large squares of dough. Cut each square into six equal rectangles about 3" by 4" each. (If needed, roll the dough scraps--those previously removed rounded edges--into a ball and roll them out to cut out more rectangles.)

Step 6

Wet the edges of each rectangle of dough with a bit of water.

Step 7

Spoon one tablespoon or so of filling into the middle of six of the dough rectangles. Place the remaining rectangles over top and press the edges of each pop tart with a fork to seal.

Step 8

Transfer pop tarts on a baking sheet. Brush the tops of each pop tart with a bit of the egg wash then score each pop tart a few times with a fork. This allows steam from the filling to escape the tarts so they don't bubble up or burst.

Step 9

Place pan in oven and bake for about 15 minutes or until crust is golden brown and filling is bubbly.

Step 10

While pop tarts cool, whisk together powdered sugar and milk in a bowl.

Step 11

Squeeze their cherries and allow their juice to drip into the glaze mixture. Whisk again until uniform and smooth.

Step 12

Drizzle glaze over top of pop tarts once they reach room temperature.