Pear Pie Pop Tarts

Breakfast, Desserts, Snacks

“Positive, positive, positive!!”

That’s my favorite line from Knocked Up.

Leslie Mann says it to Katherine-whatever-her-name-is when she’s all bummed out and can’t bring herself to get out of bed.

I say it to Teri when she’s being a brat.

I also say it to myself, outloud…every Monday morning when I look at my gigantic to-do list. I have to un-bratify myself, you know?

Monday mornings require pep-talks. It’s just a fact. Pep-talks. Coffee…and pop-tarts don’t hurt either.

Pop Tarts was a genius invention. They knew what they were doing. They knew they were basically just making pie for breakfast. It’s cool. We’re all cool with it, pop tart inventor. We thank you.

I didn’t grow up on pop tarts, unfortunately. I wasn’t that lucky. My parents saw through their marketing schemes; they knew the deal.

But now that I’m a grown-up and pay taxes and parking tickets and deal with all sorts of fun stuff…I’ve made the decision that I’m gonna have pie for breakfast…and call it a pop tart.

Pears are so pretty right now.

In the past two weeks, I’ve bought, like, six varieties hoping to bake with them, but just end up eating ’em before I get the chance.

For this recipe, I wanted something that wasn’t super juicy, so I went with a firm Bosc pear.

Let’s start with the crust. This pie crust is pretty simple–nothing scary. A few things that I do to make my pie crust life easier and more successful:

1. I freeze my butter and flour for 10 minutes before I start.
2. I work with SUPER cold water.
3. I work fast. Like super speedy.
4. If the phone rings and I have to answer it, or have to, say, take pictures, I simply put the pie crust ingredients back in the freezer for 10 minute intervals. Pea-size bits of butter are important.

That’s all.

While my pie crust was in the fridge chilling out, I went to work on the filling.

I diced up the pears really small.

Took a small bowl and mixed together the sugar, cinnamon, corn starch and pinch of salt. I then tossed the pears with the sugar/cinnamon mixture.

Pie crust came out of the fridge and I let it sit out for 10 minutes or so. I needed it to be workable.

I rolled each one out like so:

Busted out the ol’ ravioli cutter and cut them into big squares.

If you don’t have one, no big deal. You can simply use a knife and just crimp the edges using a fork.

I had the best intentions with measuring the dough out and cutting accordingly, but it didn’t really work out. SAD FACE. It’s all good, though; crooked pop tarts are delicious!

I filled one half with the pear pie mixture, dipped my finger in a little water and ran it across the edges of square and then….put its top on.

A little egg wash action on top, a few fork holes and it was ready for the oven.

Oh yeah and since I’m apparently obsessed with making some sort of glaze situation for breakfast (here and here), I made one for these, too. A cinnamon glaze. It was delicious.

If you want to skip it, I’d recommend adding a little bit more sugar to the pear mixture.

I think it’s safe to say that perfect imperfect pop-tarts make me super positive.

Pear Pie Pop Tarts

Print this recipe!

2 1/2 cups of all-purpose flour
2 sticks of butter, really cold and cubed
1 tablespoon sugar
1 teaspoon salt
3/4 water, ice cold
1 egg with 1 tablespoon milk ( for egg wash)

Pie Filling:
2 Bosc pears, diced
3/4 tablespoon cinnamon
1 tablespoon sugar
1/4 teaspoon nutmeg
Pinch of salt
1 teaspoon cornstarch

Cinnamon Glaze:
1 cup powdered sugar
1 tablespoon whole milk
1/8 teaspoon cinnamon

1. Combine flour, salt, and sugar in a large bowl. Add cubes of butter and mix until you’re left with what resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, mixing until it just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and mix again.

2. Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

3. While you’re dough is in the refrigerator chilling, turn your attention to the filling. Dice up your pears and transfer to a medium-size bowl. In a smaller bowl, mix together the cinnamon, sugar, nutmeg, salt and cornstarch. Toss the diced pears with the cinnamon/sugar mixture and set aside.

4. Remove both dough disks from the refrigerator. Let sit at room temperature for about 10 minutes in order to soften just enough to make rolling out a bit easier. Roll out dough with a rolling pin on a lightly floured surface in the shape of a rectangle with a 1/8″ thickness. Using your cutter, cut the dough into a 9″ x 12″ rectangle. Repeat with the second disk of dough. This is when a ruler really comes in handy. Take your two 9″ x 12″ rectangles and, using your cutter, or a knife, cut each piece into thirds so it turns out that you have nine 3″ x 4″ rectangles. Like I said above, mine were kinda crooked–don’t worry!

5. Transfer a tablespoon of filling to the center of half of the rectangles. Dip your finger in a ramekin of water and run it along the edges of each of the rectangles with the filling. This will hold the two layers together. Place the second rectangles of dough atop all of the ones with the filling, gently crimping the edges together.

6. Pre-heat the oven to 350F. Gently transfer the assembled pop tarts to a parchment-lined baking sheet and transfer to freezer for 10 minutes. After they do their time in the freezer, brush the tops with the egg wash and using a fork, prick four-five holes in the tops. Place in the pre-heated oven and bake for 20-25 minutes, or until lightly golden brown.

6. While the pop tarts are baking up, mix together the glaze. In a small bowl, mix together the powdered sugar, milk and cinnamon. Top the warm pop tarts with the glaze.

Pie crust recipe tweaked from Simply Recipes

Previous Post Next Post

You Might Also Like


Leave a Reply

  • Reply Claire August 8, 2012 at 11:20 am

    oh my gosh. it’s like pop tarts for adults! i totally wouldn’t regret eating these for breakfast πŸ˜€

    • Reply Kham August 16, 2012 at 6:36 am

      Plus one to that.

  • Reply Rosemary December 15, 2011 at 5:20 am

    These look delicious! If I am making these for Christmas morning, is there anything “do-ahead’s” that I could do to make it a little easier on myself??

    • Reply Adrianna December 15, 2011 at 5:58 am

      I’d recommend making the pear filling and the dough (separately) the night before. In the morning all you’ll have to do is roll it out and assemble.

      Honestly, they’re pretty tasty for a few days so you could just make the pop tarts the day before, store them in a ziploc and warm them on Christmas morning. It’ll save a lot of unneeded stress and you’ll have more time to spend with the fam. πŸ™‚

  • Reply Dana November 9, 2011 at 2:55 am

    Oh I want one of these so badly right now…

  • Reply Steph November 3, 2011 at 1:38 pm

    This looks amazing! It reminds me a lot of Joanne Chang’s homemade pop tarts. Have you ever read her cookbook? It has the most innovative, delicious baked goods!

    • Reply Adrianna November 4, 2011 at 7:41 am

      I haven’t. I’ll check it out! I love new cookbooks.

  • Reply Swallow @ November 2, 2011 at 9:04 pm

    This looks absolutely amazing. My kids love Pears and Pop Tarts. I never thought of making my own. Thanks for the GREAT idea and recipe!
    cooking with emotions

  • Reply Maria @ Crispy's Cafe November 2, 2011 at 5:45 am

    I just had my first pop tart :\ it was AWESOME and chocolate so I want a fruit kind!!!

  • Reply Valerie @ Sex, Food, and Rock & Roll November 2, 2011 at 4:04 am

    Uh…YUM??? I don’t have boscs, but I do have pears. And actually, these could be made with jam for a more “authentic” pop-tart sort of vibe. This is giving me soooo many ideas and it’s exciting.

    BUT. Would they really work in a toaster? THAT IS KEY!

  • Reply Rachel @ The Avid Appetite November 1, 2011 at 7:04 pm

    yum! I think pie at anytime is a good thing. It’s a great way to start off the day right πŸ™‚ these look fantastic.

  • Reply Cathy @ Savory Notes November 1, 2011 at 3:10 am

    So…. now I’m craving pears. Thank you πŸ™‚

  • Reply Ruby Alexandra November 1, 2011 at 2:02 am

    I never really understood the deliciousness that is poptarts because we don’t have them here. I’m not really a big-deal breakfast kind of girl, sort of more an oats and fruit girl. Looks amazing, though!

  • Reply Jessica November 1, 2011 at 12:39 am

    These look AMAZING. I love grown up homemade pop tarts!

  • Reply France October 31, 2011 at 10:41 pm

    I can not believe how perfect they turned out. They are beautiful. A little fuzzy, because well all baking is kind of fuzzy, but beautiful. I’d even go so far as to say that they’re absolutely worth the fuss!

  • Reply Kasey October 31, 2011 at 8:25 pm

    Thanks for this pep talk. I want pie for breakfast, too πŸ™‚

  • 1 2