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These Apple Pop Tarts are the perfect breakfast, snack, or dessert. They’re even better because they have a warm apple filling that can be accomplished many different ways.
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Easy Apple Pie Pop Tarts
I know so many people love to eat Pop-Tarts in the morning, including my daughter when she was younger. That sparked me to make them with a fall twist!
These Apple Pop Tarts have a delicious apple pie filling, but I also love the idea of filling the pop tarts with crockpot applesauce or apple butter as well. There are so many different ways you can go with this recipe and that makes it all the more fun!
Ingredients needed
- Pie Crusts: Refrigerated pie crust (a box of 2 crusts) or you can use a double recipe of my all butter pie crust.
- Apple Pie Filling: The key ingredient to these Apple Pop Tarts. Make my homemade version or buy a can of pie filling.
- Egg Wash: This helps make the pop tarts golden brown – this is especially important if you use homemade crust.
How to make Apple Pop Tarts
- Roll pie crust into a rectangle. Cut the rectangle into 6 equal rectangles, to form the pop-tart crust. Repeat with second crust.
- Lay out your crust rectangles on a flat surface. Place some apple pie filling in the center of half of them. Brush the edges with egg was hand cover with another rectangle.
- Seal the edges together with the tines of a fork.
- Place pop-tarts on prepared baking sheets. Poke each pop-tart with a fork a few times so that air can escape while baking, so they don’t exapnd. Bake for about 13-15 minutes, until golden brown. Cool.
- Make the frosting by whisking together the powdered sugar and cinnamon and then adding 1 tablespoon milk. Whisk while adding more milk slowly, until you have a thick glaze. Glaze poptarts.
- Store in the refrigerator, these taste best room temperature or warmed. Warm on 50% power in 15 second increments in the microwave so as not to liquify the frosting. Do not toast, but you can warm them in a toaster oven. Freeze in a single layer for up to 3 months.
Expert tips
- Instead of using the apple pie filling, you can also use my favorite crockpot applesauce, as well as the best apple butter!
- If you want, make the pie crust from scratch!
- The glaze on these tarts will not harden completely, if you use heavy whipping cream instead of nonfat milk, it will harden more.
FAQs
Can I use a from scratch pie crust?
Yes you can!
Do you have to refrigerate homemade pop tarts?
I would keep them refrigerated to keep the filling from going bad.
Can you freeze these?
You can! Freeze them in an airtight container.
Apple Pie Poptarts
Make easy apple pie pop tarts with pie filling and pie crust and a simple glaze.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Ingredients
- 2 refrigerated pie crusts (1 box)
- ½ 20 ounce can apple pie filling
- 1 large egg
- 1 cup (113g) powdered sugar
- 1½ teaspoon ground cinnamon
- 2-3 tablespoons milk
Instructions
- Preheat oven to 425°F. Line a cookie sheet with parchment paper or silicone baking mats.
- Open your can of pie filling and use kitchen scissors to slice the apples inside the can (so they're more bite size).
- Unroll one pie crust. Use a rolling pin to roll the circle into more of a rectangle shape. Use a knife to cut off the rounded edges, to give you an exact rectangle. Cut the rectangle into 6 equal rectangles, to form the pop-tart crust. Reserve the edges you cut off. Repeat with second crust.
- Lay out your crust rectangles on a flat surface. Place 1 tablespoon of apple pie filling in the center of half of them.
- Whisk egg in a small bowl. Use your finger and trace the edges of each of the rectangles containing applesauce with a bit of egg, to help in sealing the pop-tart. Cover the applesauce rectangles with a plain one and seal the edges together with the tines of a fork.
- Place pop-tarts on prepared baking sheets. Poke each pop-tart with a fork a few times so that air can escape while baking, so they don’t exapnd. Bake for about 13-15 minutes, until golden brown. Cool.
- Make the frosting by whisking together the powdered sugar and cinnamon and then adding 1 tablespoon milk. Whisk while adding more milk slowly, until you have a thick glaze. Glaze poptarts.
- Store in the refrigerator, these taste best room temperature or warmed. Warm on 50% power in 15 second increments in the microwave so as not to liquify the frosting. Do not toast, but you can warm them in a toaster oven. Freeze in a single layer for up to 3 months.
Recipe Notes
- The original recipe used crockpot applesauce as the filling. Use about 1/2 cup applesauce in place of the pie filling.
- You can also use my homemade pie crust recipe (double the recipe for 2 pie crusts).
- Be sure to slice the apples smaller, that way they’re more bite size in the pop tart.
- The glaze won’t harden completely but it will semi-dry. You can use heavy whipping cream and it will dry harder than if you use regular or nonfat milk.
Recipe Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 166mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 37IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
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Last Updated on September 10, 2023
Hi, New here and saw the pic of fluffy blueberry pancakes.. but 🙁 no recipe… where do I find it? thanks…
oh and do you do peanut butter fudge?
These look great! Can you make the pop tarts without the corn syrup? Also, you say not to reheat in the toaster, but would a toaster oven be ok?? Thanks!!
The corn syrup is just for the glaze, so I think so, yes. But it might not harden as much. You may want to just make a simple powdered sugar glaze (powdered sugar, some vanilla extract, and heavy whipping cream or milk – just enough to get the desired consistency) instead!
Thank you for sharing such a brilliantly simple and tasty idea. I pinned this recipe a few months ago but a big pot of homemade applesauce never lasts long enough around here for me to try it. I stashed a dish-full in the bottom of the fridge this time so I could finally make them. Yummy!! a big hit for everyone and I was even asked when I would make them again.
Yay! Thanks for telling me Michelle. I’m so glad!
I’d like to make a post of my own about making these lovely morsels and credit you and this post for the recipe and my inspiration. Is that ok with you?
That’s great Michelle! As long as, if you share the recipe, you write the instructions in your own words (or make changes to it, even better) and link back. And if you share one of my photos, please don’t share the recipe. Thank you!
This is such a great idea! Thanks for the 2 recipes in 1 🙂 And Jordan? She doesn’t know what she’s missing! (My kids are the same way….half the time I have to force them to try my creations 🙂
Haha, I think we are the same person sometimes!! 😉 We think so much alike! And homemade applesauce=awesomeness. I bet those poptarts are fantastic!!
Thanks Jocelyn!
We LOVE crock pot applesauce…my husband just asked me the other day to make some. 🙂 But what a brilliant idea to fill poptarts with it. I’m trying this for sure!
Enjoy Ashley!
I went back to my site and got the link….it’s so funny, I made the same pop tarts but mine were blueberry!! HA!
http://sewlicioushomedecor.com/homemade-blueberry-yogurt-pop-tarts/
Oh yum! These sound delicious 🙂
I’m a HUGE Poptart lover! Amazing photography!
I’d love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday’s at 6pm, hope we see you there!
Tracy
Thanks Tracy!
Cooking apple sauce in the slow cookier is an abosolute brilliant idea.
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