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Giant Apple Pie Pop-Tart

A giant apple pie Pop-Tart made with flaky homemade crust, cardamom-spiced apples, and a rich brown sugar filling, finished with a classic cinnamon glaze. A nostalgic, shareable dessert that combines the best parts of apple pie and a toaster pastry.
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: apple pie pop tart, apple pop tart slab pie, giant pop tart, giant pop tart recipe, homemade pop tart, sheet pan dessert
Servings: 16 slices

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.