These homemade apple pop tarts have a buttery, crispy crust with a thick cinnamon apple filling and are topped with a sweet cinnamon glaze. They are the perfect handheld fall snack or dessert that the whole family is sure to love!
These Apple Pop Tarts are the perfect treat for the fall season! A spicy apple pie filling is enveloped by flaky pie crust and topped with a cinnamon sugar glaze. Fresh local apples are plentiful in September and October, though these pop tarts can also be made year-round too.
Make this recipe even easier by using store-bought pie crust. All you have to do is cook the filling, cut the dough, bake them, & glaze them. Plus they don't have any of the crazy ingredients you'd find in the packaged version like high fructose corn syrup.
These homemade apple cinnamon hand pies are great to keep on hand during autumn when you're craving all the fall flavours. They keep fantastically in the freezer so whip up a big batch and you can enjoy at any time!
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Why You'll Love This Recipe
- Apple cinnamon is a classic fall flavour!
- These pop tarts are not too sweet, unlike the store-bought toaster pastries.
- Made with simple ingredients and spices you have.
- The filling can be made in advance.
- Use store-bought pie crust to make this recipe even easier.
- They keep well in the freezer to enjoy any time.
- This recipe is nut-free and possibly dairy-free and vegan if you use vegan pie crust and omit the egg wash.
- No crazy ingredients and fillers.
Want more fall bakes? You'll also like these brown butter chocolate chip cookies, pumpkin banana muffins, baked apple fritters, and ginger molasses cookies.
Ingredient Notes
Here are all the ingredients you'll need to make these apple cinnamon pop tarts:
- Store-bought or homemade pie crust: I use the Pillsbury refrigerated pie crusts (400g). Roll them out and cut to size.
- Egg: For an egg wash before baking. It makes the pop tarts golden. If you can't have eggs, use milk or omit the egg wash.
- Fresh apples: I like to use golden delicious or granny smith, but any variety of apple will work.
- Granulated sugar & powdered sugar: Granulated for the filling and powdered for the glaze.
- Lemon juice: The acid balances the sweetness in the filling.
- Cinnamon: Because apples + cinnamon are the best fall pairing!
- Cornstarch: Thickens the filling to avoid it spilling out of the pop tarts.
- Milk: For the glaze.
Substitutions
You could change up these homemade pop-tarts in several ways. Try these:
- Add an extract to the filling. ½ teaspoon of vanilla extract, almond extract, or espresso powder would be delicious.
- Add nuts. If you want crunch, try adding chopped almonds, pecans, or walnuts in the last few minutes of cooking the filling.
- Add more spices. Start small with ¼ teaspoon of nutmeg, cloves, cardamom, etc. Or just use pumpkin pie spice! Add to the filling and/or the glaze.
- Try a different fruit! Instead of apples, you could try blueberries, blackberries, strawberries, etc. These may release more water as they cook, so you may need a pinch more cornstarch in the filling to thicken it up.
Step-by-Step Instructions
Be sure to read the recipe card below for the full recipe.
Make the apple butter
(1) Place all the filling ingredients into a medium size saucepan over medium heat. Cook for 15-20 minutes until the apples are soft and thick.
(2) Keep an eye on it and stir continuously with a rubber spatula. If it gets too sticky, add an extra tablespoon of water.
(3) Use a potato masher to mash so it is partly smooth with some chunks. You can blend or use a food processor if you want the filling fully smooth. Place in the fridge to cool completely.
Assemble the pop tarts
Let the pie dough come to room temperature for 10 minutes and prepare a medium size baking sheet with parchment paper.
(4) Use a floured rolling pin to roll the pie dough to ⅛-inch thickness. Use a sharp knife or pizza cutter to slice into 3x4-inch rectangles. You may have to re-form the scraps and roll into a dough ball again. You will need 12 rectangles total. Place 6 on the parchment-lined baking sheet with space between them.
(5) Place 1 heaping tablespoon of chilled apple filling in the middle of each of the 6 rectangles, leaving a border of empty dough around the outside. Dip a finger in water and run it around the edges of the rectangles to help the top dough stick.
(6) Place the other 6 pieces of dough on top of each of the filled pastries. Press and crimp the edges of the pop tart all the way around with a fork to seal the dough. Stab the top of the pop tart twice with the fork as an air release.
Refrigerate for 20 minutes and preheat the oven to 375ºF.
Whisk the egg in a bowl. Brush the egg on the tops of the pastries.
(7) Bake for 15-20 minutes, until golden.
Glaze the pop tarts
(8) While baking, mix the powdered sugar, milk, and cinnamon in a small bowl and set aside.
(9) Allow the pastries to cool on the baking sheet. After 10 minutes, place a tablespoon of icing on top of each pastry. The heat will help it to melt and spread.
Top with sprinkles or coarse sugar, if desired.
Enjoy warm!
How to Eat Apple Pop Tarts
I recommend eating them warm out of the oven. 😍 It tastes like a handheld slice of fresh apple pie! If you want to make this a luxurious dessert, add a scoop of vanilla ice cream or a squirt of whipped cream.
These pop tarts freeze great! Since they are quite thick, unlike the store-bought pop tarts, I don't recommend toasting them in a toaster. Instead, reheat in an air fryer or your oven at 400ºF for a few minutes until warm and toasty. Then enjoy as usual!
Enjoy as a part of a fall brunch with some of these recipes:
- Baked Apple Fritters
- Apple Pie Protein Smoothie
- Cinnamon Roll Protein Shake
- Gluten-Free Pumpkin Scones
- Dairy-Free Pumpkin Spice Latte
- Healthier Pumpkin Cold Foam
Make Ahead
Help this recipe come together easier by making the apple filling ahead of time. Place it in a closed container and chill in the fridge for up to 3 days. Use store-bought pie crust to make it easier, or if making your own, you can do that days, weeks, or even months in advance if stored in the freezer.
Storage
Baked pastries can be stored in an airtight container in the fridge for a couple of days, or in the freezer for 2 months.
To reheat, pop in the air fryer or bake at 400ºF for 3-6 minutes.
Expert Tips
Here are some of my top tips and tricks for successful homemade pop tarts:
- Stir the filling often while cooking. If it appears to become dry or near burning, add more water, 1 tablespoon at a time.
- Chill the filling before assembling. Hot filling will cause the pie crust to melt and not bake properly.
- Seal the pop tarts well by crimping the edges with a fork.
- Keep the pie crust cold. Cold crust = flaky pop tarts.
- Don't forget to poke the air holes on top of the pop tarts before baking. If you forget, you may have an explosion! Using a fork to poke holes on top of the dough will help let steam escape as they bake.
- Don't over-bake or not only will they be too crispy, but the filling may begin to leak out.
Frequently Asked Questions
You could make this recipe using gluten-free pie dough if you have it, though it can be hard to find. I recommend using a pop tart recipe that was developed to be gluten-free.
Sure! You must ensure that your pie crust does not contain any dairy or animal products (like lard), and omit the egg wash on top, or use dairy-free milk instead.
Instead of apples, you could try blueberries, blackberries, strawberries, etc. These may release more water as they cook, so you may need a pinch more cornstarch in the filling to thicken it up.
These cinnamon apple pop tarts taste like apple cider! With their spiced apple filling, golden brown pie crust, and cinnamon glaze, these are the perfect handheld breakfast, snack, or dessert for the fall season!
More Dessert Recipes
- Chocolate Chipless Cookies
- Dairy-Free Pumpkin Tiramisu
- Dairy-Free Fudgy Brownies
- Gluten-Free Snickerdoodles
- Gluten-Free Shortbread Cookies
- Gluten-Free Soft Pumpkin Sugar Cookies
- White Chocolate Cranberry Cookies
- Mini Skillet Cookie
More Fall Recipes
- Quinoa Vegetable Soup
- Pumpkin Spice Espresso Martini
- Chai Espresso Martini
- Cinnamon Roll Protein Smoothie
Have you made these apple pop tarts? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Apple Pop Tarts
Ingredients
- 1 box store-bought or homemade pie dough I use the Pillsbury refrigerated pie crusts (400g)
- 1 egg
For the apple cinnamon filling
- 2 medium apples, peeled and diced I like to use golden delicious or granny smith
- 2 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon cornstarch
- 4 tablespoon water
For the cinnamon glaze
- ½ cup powdered sugar
- 2 teaspoon milk
- ½ teaspoon cinnamon
Instructions
- Make the apple filling: Place all the filling ingredients into a medium saucepan. Turn the heat to medium and cook for 15-20 minutes until the apples are soft and thick. Keep an eye on it and stir continuously with a rubber spatula. If it gets too sticky, add an extra tablespoon of water. Use a potato masher to mash so it is partly smooth with some chunks. You can blend if you want the filling fully smooth. Place in the fridge to cool completely.
- Let the pie dough come to room temperature for 10 minutes and prepare a medium size baking sheet with parchment paper.
- Roll the pie dough to ⅛-inch thickness. Use a sharp knife or pizza cutter to slice into 3x4-inch rectangles. You may have to re-form the scraps and roll again. You will need 12 rectangles total. Place 6 on the parchment-lined baking sheet with space between them.
- Place 1 heaping tablespoon of chilled apple filling in the middle of each of the 6 rectangles, leaving a border of empty dough around the outside. Dip a finger in water and run it around the edges of the rectangles to help the top dough stick.
- Place the other 6 pieces of dough on top of each of the filled pastries. Press and crimp the edges all the way around with a fork to seal the dough. Stab the top of each pastry twice with the fork as an air release. Refrigerate for 20 minutes and preheat the oven to 375ºF.
- Whisk the egg in a bowl. Brush the egg on the tops of the pastries. Bake for 15-20 minutes, until golden.
- While baking, mix the powdered sugar, milk, and cinnamon in a small bowl and set aside.
- Allow the pastries to cool on the baking sheet. After 10 minutes, place a tablespoon of icing on top of each pastry. The heat will help it to melt and spread. Top with sprinkles or coarse sugar, if desired. Enjoy warm!
Notes
- You can use store-bought or homemade pie dough.
- Any variety of apple will work. Use what you have.
- You could make this recipe using gluten-free pie dough if you have it, though it can be hard to find. I recommend using a recipe that was developed to be gluten-free.
- Storage: Baked pastries can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for 2 months. To reheat, pop in the air fryer or bake at 400ºF for 3-6 minutes.
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