Homemade Pop Tarts
A cute mini version of apple pie. Great for dessert or brunch!
Servings: 8 mini pies
Ingredients
- 1 qty basic short crust pastry (store bought or make my version - recipe below)
- 1 cup apple butter (recipe below)
- 1 large egg
Instructions
- Preheat oven to 400F (204C).
- Lightly flour a clean counter and start rolling out the cold short crust pastry till about 1/4 inch thick (about 5 mm). Cut into equal squares. Or use a large cookie cutter shape to cut the dough. You want to make sure you have an even number of the same shape (so you have a bottom and a top for each pie).
- Pair up your pastry squares or shapes into equal sized pairs for the top and the bottom. Spread out about 1 tbsp of apple butter into the middle of each of the 'bottom' halves. Place the 'top' onto the filled crust. Using a fork, gently press down on the edges to make sure they are well sealed all around.
- Use a sharp knife to cut a 1 inch (2 cm) long slice into the top of each pie to allow steam to escape.
- Place the pies on a parchment lined baking sheet, leaving some space between each pie to allow them to expand a bit.
- In a small bowl, beat the egg till frothy. Using a pastry brush, brush the egg onto the top of each pie.
- Bake for 20 minutes till golden brown on top.
Notes
Tip: You can half bake the pies (bake for 15 minutes) and then allow them to cool. Freeze for up to 3 months in an airtight container with a sheet of parchment between each pie. Then, when you get a hankering for a pop tart, toast or bake from frozen in the oven at 400F till golden brown all over and the insides are bubbly.
Gluten Free Pie Crust Recipe can be found here.
Regular Pie Crust Recipe is below. Or here.