Warm & Rustic Apple Pie Pop Tarts | Fall Baking On The Homestead
Fall will forever be my favorite dessert season. The kitchen feels warm and inviting, the windows fog slightly from the oven, and the air outside carries the scent of fallen leaves. I’ve always loved fruit desserts most, and these homemade apple pie pop-tarts are one of the coziest bakes you can make. Imagine flaky pie crust wrapped around spiced apple pie filling, topped with a sweet cinnamon glaze. It’s like a personal little apple pie you can hold in your hand.
Homemade pop tarts have an old-fashioned charm. They remind me of farm kitchens with flour-dusted rolling pins, dough balls wrapped in plastic wrap, and apple fritters cooling on a rack. Unlike the store-bought pie crust versions, this homemade version is filled with simple ingredients you can feel good about: real butter, cold water, diced apples, and spices that make the whole house smell like fall.
Why You’ll Love This Homemade Version
Uses simple ingredients you likely already have in your pantry.
A flaky crust made from pie dough, far better than store-bought.
A delicious filling of diced apple, brown sugar, and apple pie spice.
Perfect for a fall breakfast, snack time, or a sweet treat with afternoon coffee.
Rustic, cozy charm with a sweet cinnamon glaze that sets them apart.
Step-by-Step Instructions
1. Make the Dough
Start with a classic pie dough. In a food processor (or by hand with a pastry cutter), combine flour mixture, sugar, and salt. Add cold unsalted butter and pulse until the dry ingredients resemble coarse crumbs. Slowly drizzle in cold water, one measuring cup spoonful at a time, until the dough just holds together. Form into a dough ball, wrap in plastic wrap, and chill for at least 30 minutes. This step keeps the cold pastry layers distinct, ensuring a flaky pie crust.
2. Prepare the Apple Pie Filling
In a medium saucepan, combine diced apple (Honeycrisp or Granny Smith), brown sugar, lemon juice, apple butter, and warm spices. Cook over medium heat for 5–8 minutes until tender but not mushy. Remove any excess liquid so the filling isn’t runny. Transfer to a medium bowl and cool before assembling.
3. Roll and Cut the Dough
On a clean surface lightly dusted with flour, roll one piece of dough into a rough rectangle about ⅛-inch thick. Use a rolling pin and sharp knife or pizza cutter to trim into even inch rectangles. You’ll want 24 pieces of dough total for 12 apple pie pop tarts. Lay half on a parchment-lined baking sheet.
4. Assemble the Pop-Tarts
Spoon 2–3 tablespoons of the apples onto each rectangle, keeping the filling in the top of the mixture and leaving room around the edges of the dough. Place another piece of dough on top. Press the edges of the pop tarts with the tines of the fork to seal. Brush the tops of the pop tarts with a beaten egg. Use a fork to poke vent holes into the tops of the pastries so steam can escape.
5. Bake
Bake at 375°F for 15–20 minutes until the tops of the pastries are golden brown. For smaller apple cinnamon pop tarts, baking may only take 10–15 minutes. Cool slightly on a cooling rack before glazing.
6. Glaze and Serve
In a small bowl, whisk powdered sugar, vanilla extract, and just enough milk or cream cheese to create a smooth glaze. Spread over the tops of each pop tart while still warm and dust with cinnamon for that bakery-style look.
Storage Tips
- Store in an airtight container at room temperature for a couple of days.
- Reheat in the oven for 5–10 minutes to refresh the flaky crust.
- Freeze unglazed in a single layer, wrapped well in parchment paper, then thaw and glaze before serving.
Variations
- Add a spoonful of cream cheese inside the filling for a cheesecake-style tart recipe.
- Try puff pastry or store-bought pie crust if you need a shortcut.
- Swap in pears, or drizzle the sweet cinnamon glaze with apple butter stirred in.
Homemade Apple Pie Pop-Tarts (Makes 12)
Ingredients
Tart Crust
- 2 ½ cups unbleached all-purpose flour
- ½ teaspoon sea salt
- 1 cup cold unsalted butter diced and chilled
- ½ cup ice-cold water add 1 tablespoon at a time as needed until dough holds together
Apple Filling
- 2-3 apples diced into little squares Honeycrisp or Granny Smith
- ⅓ cup brown sugar
- 1½ teaspoons apple pie spice or cinnamon, nutmeg, and allspice
- 1 teaspoons lemon juice
- Pinch of salt
Frosting
- 2 cups powdered sugar
- 2 teaspoons maple syrup
- 2 tablespoons milk
- Pinch of cinnamon
Instructions
- Combine flour mixture, sugar, and salt. Cut in butter until crumbly. Add cold water until a dough ball forms. Wrap in plastic wrap; chill 30 minutes.
- Cook the diced apples with brown sugar, lemon juice, and spices over medium heat for 5–8 minutes, stirring often. The apples should soften enough that a fork slides in easily, but they should still hold their shape in little squares. Remove from heat once the mixture thickens slightly and any excess liquid has cooked off. Let cool completely before filling the tarts.
- Roll the pie crust dough into a large rectangle on a clean surface. Using a pizza cutter or sharp knife, cut the dough into 24 smaller rectangles, each about 3×4 inches in size. Place half of the rectangles on a parchment-lined baking sheet, leaving space between them.
- Add 2–3 tablespoons of the apples to each piece of dough. Place another rectangle on top. Seal edges of the rectangle with tines of the fork. Brush with beaten egg and poke vent holes in the tops of the pop tarts.
- Bake 10-12 minutes or until the tops of the pastries are golden brown. Transfer to a cooling rack.
- In a small bowl, whisk powdered sugar, maple syrup, milk and cinnamon. Spread over tops of each pop tart. Dust with cinnamon.
Notes
- Perfect for a fall breakfast, snack time, or sweet treat.
- Store 2–3 days at room temperature, or freeze in a single layer for longer storage.
- Don’t forget to leave your star rating on this homemade version to share with other bakers.
Final Thoughts from the Homestead
On our farm, apple desserts mark the turning of the seasons. These cinnamon apple pop tarts are as rustic and cozy as it gets, simple dough, spiced filling, and a glaze that makes them feel special. Bake a batch in your kitchen and share it with me on Instagram. It always makes my day to see your homestead-inspired bakes.
You May Also Enjoy:
- Sourdough Discard Pop Tarts
- Baked Apple Cider Donuts
- Pumpkin Bread With Maple Glaze
- Simple Maple Butter
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with a lifetime of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. From preserving homegrown harvests to baking sourdough from scratch, she shares her family’s journey of intentional living on their 100-acre Tennessee farmstead. Recently, Eryn has expanded her homesteading life to include caring for a family milk cow, sharing the learning process and daily joys of small-scale dairying. Read more about Eryn here
