1. Add filling ingredients to a pot over medium heat and stir until butter has melted and preserves have dissolved. Set aside to let cool.

2. Combine flour, baking powder, and salt in a large bowl.

3. Use your fingers to work the butter into the flour until it resembles cornmeal.

4. Slowly add the ice water and gently form the dough into a ball. If it is looking too dry, add more ice water.

5. Divide dough in half and work with one ball of dough at a time.

6. Sprinkle a work surface with flour and roll a ball of dough out until it is just a little thicker than a tortilla. Cut it into 6-inch circles using a bowl that measures 5 inches across the top. Set scraps aside.

7. Roll out the second piece of dough and cut as many 6-inch circles as will fit.

8. Combine all scraps and reroll to get another circle.

9. Put about 2 tablespoons of filling in the center of each circle of dough.

10. Fold circles in half, wetting your fingers with water to seal the edges. Make sure edges are completely sealed and crimp edges with the tines of a fork.

11. Heat about 2 to 3 inches of oil in a Dutch oven or deep-sided frying pan. The oil is hot enough when you drop a small piece of dough into it and it immediately sizzles.

12. Fry two pies at a time until golden brown on both sides, about 2 minutes per side. Drain on a cooling rack

13. To make the glaze, whisk together all ingredients in a small bowl. Drizzle on warm pies.