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Apple Pop Tarts have a flaky crust with apple pie filling and a cinnamon glaze! They can be made completely from scratch or you can use semi-homemade ingredients to make life easier. Either way you make them, they’re perfectly spiced pop tarts for fall!
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!
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: vary the filling, make the filling and crust from scratch, or use store bought help. No one will know (or care) because they taste so delicious.
Apple Pop Tart Ingredients
- 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 apple pie filling 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.
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Dorothy’s Testing Notes
- I like to cut the apples in the pie filling smaller (use kitchen scissors to cut them right in the can) so that there are smaller chunks of apple.
- It’s important to seal the edges of the crust together with a fork so the pie filling doesn’t spill out.
- The glaze on these tarts will not harden completely, if you use heavy whipping cream instead of nonfat milk, it will harden more. The more fat in the milk you use, the thicker and drier the glaze will be (less fat = thinner and more runny).
Apple Pie Poptarts Recipe
Video
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Apple Pop Tarts
- Roll out your pie dough into a rectangle or cut a store bought one into one. Each crust will make 3 pop tarts (6 rectangles). It’s important to add the filling in the center of the pie dough.
- Make sure to seal the pop tarts so the filling doesn’t spill out.
- Always poke some air holes in the top with the fork tines (they’ll blow up if the air cannot escape).
- Cool before icing. You can drizzle the icing or spread it, bakers choice.
Love applesauce and love poptarts. The two together? Delicious!
These look soo yummy! I would eat them for breakfast everyday!
Okay okay okay, PLEASE tell me that Jordan at least nibbled on a Pop-Tart while you made her sprinkle pancakes! Because, umm, that would totally happen with me. (I’m too indecisive; I want it all! And Pop-Tarts are amazing.) And I absolutely love your idea of crockpot applesauce! I “borrowed” my mom’s crockpot (it’s a teeny tiny one) a few months ago, but I haven’t made anything yet. Applesauce is definitely going on my to do list!
She had one for dessert after dinner! 🙂
Whew, I was gettin’ worried there!! Glad to hear she’s still her mother’s daughter. 😉
Nothing beats homemade applesauce! My kids would love these!
Can’t wait to pick apples this fall! I love the idea of using apple sauce as a Pop Tart filling – genius!
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