Easy Apple Cinnamon Pop Tarts (Better Than Store-Bought)

0 Preheat the oven to 380°F (190°C) and line a baking sheet with parchment paper.
1 Make the apple filling. Melt the butter in a small saucepan over medium heat. Add the diced apple, brown sugar, granulated sugar, cinnamon, and salt. Cook for 3–5 minutes, stirring occasionally, until the apples begin to soften.
2 In a small bowl, mix the cornstarch and water. Stir it into the apples and cook for 30–60 seconds, until the mixture thickens. Remove from heat and stir in the lemon juice and vanilla extract. Let the filling cool completely.
3 Prepare the pastry. Lay the two pie crusts on a lightly floured surface so they slightly overlap by about 1 inch. Press the overlapping area together so the dough sticks. Using a rolling pin, roll the dough into one large rectangle about 10 × 14 inches.
4 Using a knife or pizza cutter, trim the edges if needed so the rectangle is fairly even. Cut the dough into 8 equal rectangles (about 3 × 4 inches each).
5 Place 4 rectangles on the prepared baking sheet, leaving some space between them. These will be the bottom layers of the Pop-Tarts.
6 Whisk together the egg and milk
7 Spoon 1 to 1½ tablespoons of the cooled apple filling into the center of each bottom rectangle, leaving about ½ inch border around the edges. Lightly brush that border with egg wash to act as a seal.
8 Place the remaining 4 rectangles on top of the filling to form the tops. Press the edges together gently, then seal them by pressing around the edges with a fork. Poke 3–4 small holes in the tops to allow steam to escape. brush the tops lightly with the egg wash.
9 Bake for 18–22 minutes, until the pastries are golden brown. Let them cool completely.
10 Make the frosting. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon until smooth. Spread or drizzle the frosting over the cooled Pop-Tarts.