Kringle (True Grit)

2 sticks butter, melted
1 C sour cream
2 C flour
1 Can pie filling

Mix first three ingredients together in a batter bowl until smooth and fluffy. Cover, refrigerate over night. In the morning, preheat the oven to 350*. Flour your hands and gently knead the ball of dough in your hands for about 5 minutes or until dough is nice and elastic-y. Roll out on the dough mat; make it double the size of the pizza stone since you'll be folding it over. Lay on pizza stone and spread pie filling over half of it. Fold the top over and seal up the edges. Bake for 45 minutes or until golden brown. Remove from oven and drizzle with glaze. Enjoy!

Glaze:

1/2 C powdered sugar
1-2 t milk

Mix all together until a good drizzling consistency. Drizzle over Kringle.