This post may contain affiliate links. For more information, read my disclosure policy.
These Apple Pop Tarts are the perfect breakfast, snack, or dessert. They’re even better because they have a warm apple filling that can be accomplished many different ways.
Easy Apple Pie Pop Tarts
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!
These 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 and that makes it all the more fun!
Ingredients needed
- 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 version 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.
How to make Apple Pop Tarts
- Roll pie crust into a rectangle. Cut the rectangle into 6 equal rectangles, to form the pop-tart crust. Repeat with second crust.
- Lay out your crust rectangles on a flat surface. Place some apple pie filling in the center of half of them. Brush the edges with egg was hand cover with another rectangle.
- 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.
Expert tips
- Instead of using the apple pie filling, you can also use my favorite crockpot applesauce, as well as the best apple butter!
- If you want, make the pie crust from scratch!
- The glaze on these tarts will not harden completely, if you use heavy whipping cream instead of nonfat milk, it will harden more.
FAQs
Can I use a from scratch pie crust?
Yes you can!
Do you have to refrigerate homemade pop tarts?
I would keep them refrigerated to keep the filling from going bad.
Can you freeze these?
You can! Freeze them in an airtight container.
Apple Pie Poptarts
Make easy apple pie pop tarts with pie filling and pie crust and a simple glaze.
Recipe Video
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.
Recipe 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.
Recipe Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 21mg | Sodium: 166mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 37IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
These look amazing! I couldn’t imagine putting store-bought applesauce in them after seeing your picture of crockpot applesauce – I mean wow! It looks SO good! And I’m really feeling apples right now. Fall flavors = yummy! 🙂
I love applesauce. I love how they smell. And if I had pop tarts like these to start my day with, mornings would be so much nicer.
It definitely helps! 🙂
This looks so good! Heck that applesauce looks delicious all by itself!
It totally is! My daughter begs for it.
Oh, I need to try crock pot applesauce! And then, of course, make these pop tarts!
Yes, it’s my favorite kind! And so easy!
These sound so good! And healthier than regular pop tarts with the all natural filling!
Totally! Thanks Melanie!
Featured In
Rate This Recipe
Recipe Ratings without Comment