Apple pie pop-tarts

Apple pie pop-tarts. AKA the adorable, portable version of an apple pie.

You may say, Autumn, apple pie pop-tarts are so old news! I mean, come up with an original idea already!

Well, first I’d say that’s a little rude. Then I’d inform you that since I was named after the season of all things apple and pumpkin, I have a right to post whatever cliche recipe I want.

Also, they are delicious and any friend of mine deserves to know how to make them. And bonus: An awesome, handheld running snack?! I think yes.

Anyway, back to my name. When I say, “Hi! My name is Autumn” one of three things happen:

• It’s a person I want to impress so I get nervous and follow that up by saying, “My parents were actually going to name me December, but I was born in January. Crazy, huh?” *Que uncomfortable laughter*
• There is a joke about Autumn made (my favorite: you know that’s a season, not a name right?)
• They instantly forget my name and call me Amber for the rest of our relationship.

I don’t even look like an Amber! Autumn sounds nothing like Amber! But regardless, throughout my whole life teachers, coaches, coworkers… they’ve all done it. My way of dealing with it? Wait way too long to correct them until the awkward conversation comes along when someone calls me Amber and the other person says, “You know that’s not her name, right..?”

I should really start standing up for myself.

Ah, but that’s an issue for another day! I do like my name though. My nickname for our indoor cross-country soccer team (it’s a thing) was Fall. It worked on multiple levels because I tend to fall down more often than your average person.

Here’s my favorite “My name is Autumn” story to get you through the day: I was at the Grand Rapids Airport, about to go through security before getting on a plane to join my family in Cambodia for two weeks. It was 3 AM, I had just said goodbye to Jackson (yeah… I did go on a two-week vacation without my husband, let’s not focus on that though), and I was a hot mess. I handed my passport and ticket to the TSA officer.

“Hmmm… Sorry, ma’am. You can’t go to Cambodia.”

Full on panicking now and starting to hyperventilate, I stared at him. “What? Why??”

He shows me my passport, very serious. “It says here your name is Autumn. I know for certain it’s not autumn in Cambodia.”

Three cheers for Autumn jokes! Hope you all enjoy the best season of the year (and all the snacks that go along with it).

Print

Apple pie pop-tarts

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 14 pop-tarts (give or take)

Ingredients

For the filling

• 3 apples (I used granny smith), cored and finely chopped
• 1/2 cup sugar
• 1 tbsp cinnamon
• dash allspice
• 1/2 tsp nutmeg
• 1 lemon, juiced (about 1.5 tbsp)
• 1/4 tsp salt
• 1/2 cup water

For the crust

• 1 cup cold butter, diced
• 2.5 cups flour
• 1/2 tsp salt
• 1/2 cup ice water

For the icing

• 1 cup powdered sugar
• 1/4 tsp cinnamon
• 1 tbsp apple cider

Instructions

For the filling

1. Combine all ingredients in a saucepan over medium heat. Bring to a simmer. Lower heat and continue to cook (stirring often) until a syrup begins to form and the mixture is about half the size. 

2. Set aside and let cool. 

For the crust

1. In a bowl, combine butter, flour, and salt. With a pastry fork or your fingers, mix in butter until fulling incorporated. The mixture will have a sandy texture.

2. Add ice water a little at a time, mixing as you do. Continue to add water until a dough form. Gather into a ball and divide in half. 

For the assembly

1. Preheat oven to 375 degrees. 

2. Place half the dough on a floured surface. roll out until about 1/4 inch thick. On a floured piece of parchment paper, repeat with the other half of the dough. 

3. Using a knife or pizza cutter, remove uneven edges from the dough to form a square/rectangle. 

4. Scoop about 1 tbsp of filling onto the dough. Spread out slightly (so it's less like a mound) and leave about two inches between each scoop.

5. Pick up parchment paper holding the top half of the dough. Lay on top of the other half of the dough and press gently to secure around each mound of filling. 

6. Use a knife or pizza cutter to divide the pop-tarts. Use a fork to press down the sides of each one and poke holes in the top for ventilation. Use a spatula to transfer to a baking sheet lined with parchment paper. 

7. Repeat until all the dough or filling has been used up. Bake for 25 minutes or until slightly golden (you may have to bake two batches, depending on the size of your baking sheet). Cool completely on a cooling rack. 

8. Whisk together all icing ingredients until smooth. Add more powdered sugar if too runny and more apple cider if too thick. Use a pastry brush to paint on each pop-tart. Feel free to brush each one more than once!