What if we took the idea of a Pop-Tart and scaled it up into something, well, bigger! With all the flavor of a classic apple pie baked right inside? That’s exactly what this giant apple pie Pop-Tart is: flaky pastry, warm spiced apples, and a rich brown sugar filling, all sealed together and finished with a glossy glaze.
The apple filling leans cozy rather than overly sweet, with cardamom doing most of the heavy lifting. It adds a subtle warmth that plays beautifully with the tart apples and makes the whole thing feel just a little unexpected. Underneath the apples is a brown sugar filling cooked gently with eggs and butter, creating a thick, almost custardy layer that bakes up rich and luscious.
And then there’s the glaze. Brushed over the fully cooled pie, it sets into that classic Pop-Tart finish sweet, smooth, and just firm enough to slice cleanly once it’s had time to set. This is a project dessert, but every step builds toward something nostalgic, indulgent, and absolutely worth the effort.
Giant Apple Pie Pop-Tart
Ingredients
Pie Crust
- 5 cups all-purpose flour 750 g
- 1½ teaspoons Diamond Crystal kosher salt
- 1 tablespoon granulated sugar
- 4 sticks unsalted butter cubed and fridge-cold
- 1 cup ice water
- 1 egg for egg wash
Apple Filling
- 2 tablespoons unsalted butter
- 2 pounds apples all Granny Smith, or a 50/50 mix with Honeycrisp
- ¼ cup light brown sugar
- ¼ cup maple syrup
- 2 teaspoons ground cardamom
- ½ teaspoon ground cinnamon
- 2 tablespoons cornstarch as needed
Brown Sugar Filling
- 2 cups light brown sugar 360 g
- 4 eggs room temperature
- 1 tablespoon ground cinnamon
- ½ teaspoon Diamond Crystal kosher salt
- 8 tablespoons unsalted butter 1 stick
- 1 tablespoon cornstarch
Glaze
- 1½ cups powdered sugar sifted
- 3 tablespoons milk
- 1 teaspoon ground cinnamon
Instructions
Make the Pie Dough
- Make the dough in two batches, dividing the ingredients evenly.
- In a food processor, pulse the flour, salt, and sugar to combine. Add the cold butter and pulse until pieces are slightly larger than peas.
- Add ice water a tablespoon at a time, pulsing until the dough just begins to hold together when pressed.
- Transfer the dough onto overlapping sheets of plastic wrap and press into a rectangle. Wrap tightly and repeat with the second batch.
- Refrigerate for at least 3 hours or overnight.
Cook the Apple Filling
- In a large skillet over medium heat, melt the butter. Add the apples, brown sugar, maple syrup, cardamom, and cinnamon.
- Simmer for about 15 minutes until the apples are tender. Stir in cornstarch if needed to thicken. Cool completely.
Cook the Brown Sugar Filling
- In a large skillet over medium-low heat, whisk together the brown sugar, eggs, cinnamon, and salt.
- Bring to a gentle simmer, whisking constantly. Add the butter one tablespoon at a time until incorporated.
- Whisk in the cornstarch and remove from heat. Cool completely.
Assemble the Pie
- Let one portion of dough sit at room temperature for 15 minutes. Roll, fold, and laminate as described, then roll into a 12×14-inch rectangle about ⅛-inch thick.
- Lay the dough into a quarter sheet pan (13.5×9.5 inches), pressing into the corners and leaving a 1-inch overhang.
- Spread the brown sugar filling evenly over the crust, then scatter the apple filling on top. Refrigerate.
- Roll out the second dough portion to the same size. Lay over the filling, trim slightly shorter than the bottom crust, fold the bottom crust over, and crimp to seal.
- Poke vent holes evenly across the top crust to mimic a Pop-Tart. Chill for 30 minutes.
Bake
- Preheat the oven to 375°F. Brush the crust with egg wash and bake for about 90 minutes, until deeply golden and bubbling.
- Cool completely before glazing.
Glaze
- Whisk all glaze ingredients together. Spread over the cooled pie, staying within the crust border.
- Let the glaze set for at least 30 minutes before slicing.
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