Description
Apple pop tarts have the perfect texture of a crunchy pie crust with apple pie filling made with apples, cinnamon, and honey. Cinnamon, apples, pie, and honey in a single dish are everyone’s favorite for fall!
Pie season in the fall is one of my favorite times of the year, and I love to try different apple pie recipes. I want my house to smell like fall in this season, so I usually make apple pie pop tarts at home, and all the pie tarts vanish like magic.
Ingredients
Scale
For Pie Dough
- 3 cups cake flour
- 2 sticks of cold unsalted butter (8 ounces or 226g butter)
- 2 tablespoons honey
- ½ teaspoon kosher
- 3 egg whites (2 for pie dough and 1 for egg wash)
For Apple Pop Tart Filling
- 1 tablespoon butter, unsalted
- 1 cup honey crisp apples, cut into small cubes
- 2 tablespoons honey
- ½ tsp cinnamon
- ½ tsp kosher salt
Instructions
- Make Pie Dough: In a food processor, add the cake flour, kosher salt, and cold butter (cut into cubes) and mix. Add two egg whites and honey and mix again until the pie dough is well combined and crumbly. Take the dough out of the processor. Knead and flatten the pie dough, secure it in plastic and chill it in the refrigerator for about 2 hours.
- Make Apple Pop Tart Filling: Dice the Honeycrisp apples (gala apples will also work fine) into small ½ inch cubes. Melt the butter in a pan. Add the apples, heavy cream, cinnamon, kosher salt, and honey and cook them on low-medium heat. Cook them until they turn brown and soft and the mixture reduces. This will take approximately 10 minutes. Let the filling cool, then add it to the blender and blend the apple tart filling.
- Assemble the Apple Pie Pop Tart: Remove the pie dough from the refrigerator. Roll to ¼ inch thick diameter and cut the dough into eight equal rectangles. Arrange the rectangles on a baking tray and put apple pie tart filling on top, leaving some space from the edges. Put pie crust on top and seal the edges with a fork. Prick a few holes in the upper crust of the tart to let the air escape.
- Egg Wash and Bake: Apply the egg whitewash and bake in the oven until light brown at 365F for 18-20 minutes. Once baked, drizzle some honey and cinnamon on top and enjoy.
Notes
- Make Dough in Batches _ If you want to make homemade dough in larger quantities, you should make the dough in batches. One more pro tip is that you can use store-bought pie dough.
- Ideal Thickness _ While rolling the dough, make sure it is neither too thin to fall apart nor too thick. The ideal thickness of the rolled dough crest is 1/4 inch.
- Chill the Dough _ Refrigerate it for at least 2 hours to make it a perfect pie dough. Remember, the key to perfect pie dough is cold dough if you make it at home. The main reason for cold dough is to prevent the butter from melting. We only want the butter to melt during baking. For this purpose, we are using chilled butter.
- Over-Kneading the Dough _ Some people complain about their pie dough being tough because they over-knead it, resulting in very hard pop tarts.
- Serve it Cool or Bit Warm _ Homemade apple pop tarts are delicious even if they are a bit warm, but I recommend serving them cool. The inside is runny, and the outside will crumble if we do not let the pop tart cool over the cooling rack for at least 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American