My daughter and I had a sweet tooth tonight. We decided to look around to see what we could do with what we already had.  We found Pillsbury Pie Crusts, Stonewall Kitchen Organic Wild Maine Blueberry Jam, an egg, cinnamon and sugar.  Dinner! It's done! That's the entire ingredient list. We just pulled one pie crust up around the Stonewall Kitchen Organic Wild Maine Blueberry Jam which we used as-is for the filling, then egg-washed it and sprinkled it with cinnamon and sugar mixed together. We baked it at 425 degrees for about a half an hour. We adorned it with vanilla ice cream (we had to! it's the law!) and whipped cream. We would sooo make this again. Verdict: This jam rocks!  But you don't have to put it in a crostata. You could put it on, you know, toast.

 

 

Published by Karen Creamer