Homemade pop tarts can be super simple to make and they are so much fun! Plus, when you make them yourself, you can make sure the frosting goes all the way to the edges. Or if you're one of those people who prefers unfrosted pop tarts, this is a no-judgment zone - you do you! These Homemade Apple Pop Tarts are super approachable to make and are loaded with all the best fall flavors.
Keeping it as easy as possible using canned apple pie filling and store-bought pie crusts, these fall flavored toaster pastries are the ultimate nostalgia making for the best back-to-school breakfast or snack for both the kids and the adults! It's also a great pastry to add to a Thanksgiving brunch or Christmas morning or the perfect way to kick off a fall birthday! If you love apple treats, you'll also love these Apple Cider Cupcakes, Apple Cider Marshmallows, or these Apples & Honey Cinnamon Rolls!
Why this Recipe Works
These Homemade Apple Pop Tarts are so versatile. You can change up the filling with a homemade filling, you can add some extra warm and cozy fall spices, and the glaze can be cinnamon, it can be caramel, it can be just apple cider, or it can be all three! Whatever excites your taste buds works for these mouthwatering treats!
Ingredients and Notes
Pie Crusts - I'm all about keeping things super simple so I use pre-made pie crusts for these Apple Pop Tarts. Be sure to buy the roll-out pie crusts and not the pie crusts that are already shaped and pressed into a pie dish.
Apple Pie Filling - Canned apple pie filling generally has large pieces of apple so you'll want to dice or puree the filling. Diced is great if you want a chunky filling. I prefer to put it in the food processor and pulse a bit so it's a chunkier puree.
Egg - Brushing the pie crust with egg before it bakes makes it crispy and golden brown, and gives the crust its shine. The yolk from the egg is key in this. Skipping this step or using just egg white will not give the same golden brown color and beautiful shine as using the whole egg will, but the Apple Pop Tarts will still taste great!
Egg is also used around the inside edges to help seal the dough and prevent your filling from leaking out the sides.
Substitutions
Apple Cider - The apple cider adds a hint of flavor to the cinnamon icing, but can easily be replaced with milk or caramel sauce.
Pie Crust - I love using store-bought pie crusts. There are no rules in baking and if store-bought is your thing (it definitely is mine when it comes to pie crust), go for it! Or if you love making homemade pie crusts, you can use that too. For an even flakier crust, you can use puff pastry instead.
For homemade pie crusts, you'll want to use a double crust recipe or you'll need to half this Apple Pop Tarts recipe. One 9x9 pie crust makes 3 pop tarts and this recipe is written to make 6 pop tarts.
Apple Pie Filling - Feel free to make your own apple pie filling from scratch or even a homemade apple jam instead of using canned pie filling. Store-bought apple jam or even apple butter would be delicious too!
Apple Jam Filling - For a homemade apple jam filling, combine 2 cups of apple cider, 2 chopped apples, 3 cinnamon sticks, ¼ teaspoon of nutmeg, and a ¼ teaspoon of cloves in a saucepan over medium heat, stirring occasionally. When the apples are soft enough, mash them with a fork or potato masher. Continue heating until the mixture has reduced to a jam-like consistency, about 45 minutes to an hour. Let cool before filling pop tarts!
Caramel Sauce - For a sweet twist on the cinnamon icing, add a tablespoon or two of caramel sauce. The apple cider may need to be reduced or a bit more powdered sugar added to get the right consistency.
How to Make this Recipe
Step 1: Roll out the pie crust into a square, as close to 9x9 as you can get, then cut the crust into three long rectangular strips, about 3" wide each.
Step 2: Spoon 2-3 tablespoons of diced or pureed apple pie filling into the center of one half (lengthwise) of each strip, leaving the edges uncovered.
Step 3: Brush the uncovered edges of the pie crust with the egg, and then fold the strip in half (lengthwise) so that the empty side of the strip folds over top of the jam.
Step 4: Use the prongs of a fork to crimp the edges, then place pop tarts on a parchment lined baking sheet (you may need two baking sheets), brush each pop tart with egg wash and bake at 400°F for 15-18 minutes. Cool completely.
Step 5: Combine all icing ingredients. You can adjust the measurements to get the icing whatever consistency you prefer. For a thicker frosting, add more powdered sugar. For a thinner glaze, add more apple cider.
Step 6: Spoon or spread the cinnamon icing over top of the fully cooled pop tarts. Let set, then enjoy!
Recipe FAQs
One way to prevent soggy pop tarts would include ensuring that your filling isn't too wet. If you're using a homemade filling, you may need to add some cornstarch to it to help thicken it. An egg wash creates a golden crust on the pie crust that can help prevent it from getting soggy. Brush the whole strip with egg to help add a layer of protection. You can also brush the strip of crust with a thin layer of melted butter before adding the filling to help prevent the crust from getting soggy.
Ensure the edges are well sealed. I pinch the edges together with my fingers before crimping them with a fork to help prevent leaking. A little extra egg wash on the edges can also help them stay sealed.
You also want to ensure your crust isn't rolled to thin and that you don't use too much filling to avoid the crust from splitting open while baking. Any holes that form during assembly can be sealed with leftover pie crust and extra egg wash. Remember, it will all be covered with icing so it doesn't have to look perfect!
Because of the egg wash brushed over the top of the pop tarts, you will see the crust become a beautiful golden brown color like in the photo below. It will be very easy to see when they are done!
Tips & Tricks
Tip #1: If using store-bought pie crust, defrost according to package directions. Note that if you keep it in the refrigerator instead of the freezer, it will still need to sit at room temperature for 10-15 minutes before unrolling. If you've stored it in the freezer, it will need to defrost before unrolling.
Tip #2: If using the roll-out pie crusts, they are often circular so it can be challenging to roll it into a square. Just get it as close as you can, and then cut off the edges to make it closer to a square.
Tip #3: Pinching the edges of each pop tart together with a bit of the egg on your fingers can help seal the edges. If you can see the seam, your filling may leak out as it bakes.
Tip #4: Be cautious that the tip of the fork does not puncture the part of the dough that's holding the filling. Crimping the edges with a fork should help to seal the edges, but should not be pushed all the way through.
Tip #5: Make the icing thicker than you will want on the pop tart. It will spread and run off the pop tarts resulting in a thinner coating than what you put on.
Storage Tips
- Homemade Apple Pop Tarts are best eaten within a day of making them.
- The pop tarts can be stored without the icing on top at room temperature in an airtight container for up to 2 days.
- If the pop tarts are already frosted, a plastic container is preferable to a zip-top baggie to avoid contact with the glaze, and they should not be stacked. Once frosted they will likely become soggy after a day or two.
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📖 Recipe
Homemade Apple Pop Tarts
Equipment
- Rolling Pin
- Baking sheet
- small bowl
Ingredients
- 2 cups apple pie filling diced or pureed, see notes
- 2 roll-out pie crusts 1 box generally contains 2 crusts if using store-bought
- 1 egg beaten
Icing Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons cinnamon
- 2 tablespoons apple cider
- 1-2 tablespoons caramel optional
Instructions
- Defrost pie crust according to package directions.
- Preheat oven to 400° F. Line 2 baking sheets with parchment paper.
- Roll out the pie crust into as close to a square as you can (see notes).
- Cut into 3 even strips.
- Spoon the pie filling onto one half of each strip, leaving the edges uncovered.
- Brush the edges with egg, and then fold the strip in half so that the empty side of the strip folds over top of the filling.
- Seal the edges with your fingers, and then press edges with a fork.
- Brush the top of each poptart with egg and bake for 15-18 minutes.
- Cool completely.
Icing Glaze
- Combine all icing ingredients, adjusting the measurements as needed to get the flavor and consistency you're looking for. See notes below for tips about icing consistency.
- Spoon the icing glaze over cooled poptarts.
- Let the icing set, then enjoy!
Notes
Nutrition
This recipe was originally posted on October 29, 2020, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in October of 2022, and with new photos and an updated recipe in August of 2024.
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