- 1 cup chopped and peeled granny smith apple, cut into small pieces
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup water
- 3 tbsp Mighty Maple peanut butter, from Peanut Butter & Co
- Refrigerated pie crust, 2 nine inch pies
- To soften the apples, combine the chopped apples, cinnamon, nutmeg, and water in a small pan and heat on medium for 5-7 minutes with the lid on, stirring occasionally. Once the apples are soft when poked with a fork, remove the pan from the heat and use a potato masher to smash the apples. Mash until you have your desired texture. Add the mighty maple peanut butter to the apple mixture, and stir until combined. Set aside.
- Preheat the oven according to the temperature on the pie crust box.
- Put one circle pie crust on the counter. Using a pizza cutter, cut the dough into even rectangle shapes, you can choose the size. I was able to get about 6 rectangles out of each pie crust. Place the rectangles on a baking sheet lined with a silpat. Place 2-4 heaping teaspoons of the apple and maple butter mixture in the center of each rectangle. Be sure to not get too close to the edges, or you will have a difficult time sealing the pop tarts.
- Repeat the process with the other pie crust, cutting out as many rectangles as you can. If you have left over dough pieces, you can put them together and roll them out to make additional rectangles. If you’d like to stamp your pop tarts with a cookie cutter, do that now. Be careful to not press all the way through the dough.
- Place these rectangles on top of the ones already on the baking sheet, making sure each pop tart has a top and a bottom.
- Use a fork to firmly press the edges together.
- Bake them in the oven for 8-10 minutes or until the pop tarts turn golden brown
Source : allrecipes.Com