Homemade Apple Pie Pop-Tarts (Makes 12)
These homemade apple pie pop-tarts are a cozy fall treat with a flaky pie crust, spiced apple filling, and a sweet cinnamon glaze. They taste like mini handheld apple pies, perfect for breakfast, after-school snacks, or a festive dessert.
Servings: 12 Tarts - 1 Tart Per Serving
Calories: 220kcal
Cost: 4
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 3x4 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
- Best apples to use: Choose a mix of tart and sweet apples, like Honeycrisp, Granny Smith, or Fuji, for balanced flavor.
- Use cold butter: When making the pie crust, keep butter cold so the dough bakes flaky and golden.
- Don’t overfill the tarts: A small spoonful of filling per shell is perfect — it keeps the apples from bubbling over.
- Add a touch of lemon: A teaspoon of lemon juice in the filling brightens the flavor and keeps the apples from browning.
- Spices matter: Cinnamon, nutmeg, and a pinch of cloves make the filling smell like fall.
- Bake time: These bake faster than a full pie — about 20–25 minutes at 375°F until golden brown and bubbling.
- Serving tip: Serve slightly warm with vanilla ice cream or a drizzle of caramel sauce.
- Storage: Keep leftovers in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days.
- Freezing: Once baked and cooled, freeze tarts individually on a sheet pan, then store in a freezer bag for up to 3 months.
- Reheat: Warm in a 325°F oven for 10–12 minutes to crisp the crust again before serving.
Nutrition
Calories: 220kcal
