Make the Crust

1. In a large bowl, whisk together 2 1/2 cups (315g) all-purpose flour, 1 tsp (5g) salt, and 1 tsp (4g) sugar until well combined.

2. Add 1 cup (226g) unsalted butter, cold and cubed, and use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs, with pea-sized bits of butter remaining.

3. Gradually add 6-8 tbsp (90-120ml) ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork the dough.

4. Divide the dough into two equal portions, shape them into discs, flatten slightly, and wrap tightly in plastic wrap.

5. Refrigerate the dough for at least 1 hour (or up to 2 days) to allow the butter to firm up and the gluten to relax.

Make the Filling

1. Peel and shred the 1 medium apple using a food processor with the shred attachment (a box grater works as well).

2. In a small saucepan over medium heat, combine the shredded apple, 2 tbsp (25g) brown sugar, 1 tsp (2g) ground cinnamon, 1 tsp (5ml) lemon juice, and 1 tbsp (8g) cornstarch.

3. Add 1-2 tbsp (15-30ml) water if needed to prevent sticking. Cook for 5-7 minutes, stirring occasionally, until the apples soften and the mixture thickens. Allow mixture to cool for a few minutes.

Assemble and Bake the Pop Tarts

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. Roll out the pie crust on a lightly floured surface to about 1/8-inch thickness.

3. Use a large cookie cutter to cut the dough into equal shapes such as rectangles, hearts, circles, or squares to ensure the top and bottom pieces match perfectly. You can reroll the dough scraps to get as many pop tarts as possible. This recipe typically yields about 9 pop tarts, but the final count will depend on the size of your cookie cutter.

4. Place a spoonful of apple filling onto half of the shapes, leaving a 1/2-inch (12mm) border around the edges.

5. Place the remaining shapes on top and press the edges down firmly with your fingers to ensure a good seal before using a fork to create a decorative edge. Poke a few holes on top with a fork to let steam escape.

6. Place pop tarts on a parchment-lined baking sheet and brush with an egg wash (1 beaten egg mixed with 1 tbsp milk or water) for a golden, glossy finish. Bake for 18-20 minutes or until golden brown. Allow pop tarts to cool for 10 minutes while you make the glaze.

Make the Glaze

1. In a small bowl, whisk together 3/4 cup powdered sugar, 1/2 tbsp milk and 1/4 tsp vanilla extract. If icing is too thick, add additional milk 1/2 tbsp at a time. If icing is too thin, add additional powdered sugar 1 tbsp at a time. 

2. Drizzle glaze over cooled pop tarts.

3. Add sprinkles or a dash of cinnamon, if desired.