Who doesn’t love pop tarts? A warm or cold… hand pie filled with sugary goodness. Since it’s Fall I thought I would mix up the traditional apple pie, and make it into one of my favorite child hood treats. These Apple “Pop Tarts” are filled with cinnamon-apple goodness, and topped with brown sugar glaze. They are best when eaten straight out of the oven..or fridge 😉
Apple Pie “Pop Tarts”
Makes: 6 Tarts
Prep Time: 1 Hour
Bake Time: 20-25 Minutes
- 3 apples; peeled and diced in small cubes
- ¼ cup sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp apple cider vinegar
- 1 tbsp corn starch
- ½ tsp vanilla
- pinch sea salt
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- 1 tablespoons sugar
- ¼ teaspoon salt
- 5 ½ tablespoons chilled butter, cut into 1/2″ cubes
- 3-4 tablespoons chilled water
Brown Sugar Glaze
- 1/4 cup brown sugar
- 2 cups confectioners sugar
- 2-3 tbsp milk
- Wash and peel three medium apples, dice into small cubes.
- Combine diced apples, sugars and spices in a saucepan over med/high heat; stir until sugars are melted and incorporated.
- Add apple cider vinegar and vanilla stir to combine.
- Reduce heat to low and add corn starch allow mixture to simmer, watching that it does not burn. Once apples are tender remove from heat and transfer into a heat safe bowl to use later.
- To make the dough combine flour, salt and sugar; add in chilled butter and begin to incorporate into the mixture with a pastry cutter slowly. (If you combine everything too quickly the gluten will build and create a very tough dough)
- After a few minutes there should be various sizes of butter some pea size, some larger and some smaller. The butter should not be one uniform size like “pea size” this will also create gluten and your will have an overworked dough.
- Once the butter is incorporated, start adding the chilled water one tablespoon at a time (you can use a wooden spoon to mix), don’t add all at once because you do not want your dough to be too wet. Your mixture should still look a little dry and everything will not be incorporated.
- When your dough is at this stage use your hands and incorporate the rest of the dry ingredients, forming the dough into a ball.
- Place the dough into the freezer to chill for 10 minutes after everything is incorporated.
- While the dough is chilling set oven to 350 F
- Generously flour a clean surface and roll out the dough to about a ⅛ inch thickness on parchment paper.
- Use a knife or pizza cutter to cut the edges off, about 1 inch off all sides, cut twelve 3×5 rectangles, place half of the rectangles on a baking sheet lined with parchment paper.
- Spoon about two to three tablespoons of apple mixture on to the prepared dough, brush a rectangle of milk around the jam, to glue the sides together.
- Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust rectangles.
- Move the pop tarts to the prepared baking sheet. Bake for 20–25 minutes, until golden. Cool.
- For glaze combine sugars, and add milk a tablespoon at a time until mixture is thickened but spreadable.
- Spoon glaze over cooled tarts and enjoy!
These can be stored in an air tight container or the fridge for a week, I suggest warming in oven or toaster before eating!