When is a pie not a pie?
When it is a Pop-Tart!
Thick layers of pastry with a jammy fruit filling, topped with a vanilla glaze and sprinkles, it is deliciously sweet and satisfying.
I can’t take credit for the idea. That comes courtesy of my daughter who saw it on Instagram and asked me to make one.
At first I thought, “Uggh, another pie?” I’ve been making pies all summer and I was looking forward to moving on to something else. (As must you be.) But then I made it and I realized it may go together like a pie but it doesn’t really taste like one. It tastes like a jelly donut! And is there anything better than a jelly donut?
Start with the dough. You can make your own or you can use a ready-to-roll pie dough. The important thing is to roll it thicker than you would for a regular pie. I have used a double batch of my own pastry (recipe here) and, under time pressure, I have used two rolls of ready-to-roll pastry for each of the pastry layers.
When you are ready to assemble the pie, cut the fruit into thin slices if needed. Small berries like raspberries or blueberries can be left whole.
Put them in a bowl and toss them with sugar, tapioca flour, and your flavorings. Let that sit for at least 15 minutes while you roll out the dough.
Line a quarter sheet pan (9”x13”) with parchment paper, letting the edges of the paper hang over. These will be your handles when it is time to remove the tart from the pan.
Using a silicone rolling mat or parchment paper, roll the dough thickly into a large rectangle, about 11” x 15”. Carefully pick up the mat or parchment paper and flip the dough over the prepared sheet pan.
Now take the fruit mixture and spread it evenly into the pastry lined pan.
Roll out a second rectangle slightly smaller than the first. Use the same method of picking up the paper or mat to move the pastry into position on top of the dough.
Roll the edges of the pastry, sealing the fruit into the pop-tart. You may need to cut away some of the pastry so it’s not too thick but make it thick enough to hold in the filling. Use a fork to seal it and make a design on the edge of the pie. And then poke a few holes in the top to vent it.
Brush the pastry top with an egg wash and sprinkle with a little sugar.
Bake for 40 minutes until it is golden brown and the pastry is cooked. Fruit will be bubbling up through the vents.
Let the pop-tart cool completely before glazing and topping with rainbow sprinkles.
You can glaze it in the pan or remove it to a cutting board first and then glaze it.
To remove the tart from the pan, loosen all around the edges of the paper and use the hanging edges to place it on a large platter or board. Once it is in place carefully pull the paper out from underneath it.
And there you have it, a Giant Pop-Tart!
- 2 packages of Ready-to-Roll Pastry or a double recipe of homemade pastry See Notes
For the Filling
- 5-6 cups of fruit washed and sliced if needed
- ¾ c sugar
- 1/3 c tapioca flour
- 1 tbs lemon juice or 1 tbs Crème de Cassis
- ¼ tsp salt
- 1 egg beaten
- Demerara Sugar to dust
For the Topping
- 1 ½ c powdered sugar
- 1 ½ tbsp milk
- 1 tsp vanilla
- Rainbow Sprinkles
- Preheat the oven to 425 degrees.
For the Pop-Tart
- Toss the fruit in a bowl with the sugar, tapioca flour, flavorings, and salt. Let rest for 15 minutes while you roll out the dough.
- Line a quarter sheet baking pan (9” x 13”) with parchment paper allowing the edges of the paper to extend beyond the pan.
- Roll the dough on second piece of parchment paper or silicone pastry mat into a rectangle approximately 11” x 15”, ½ - ¾ “thick. Use the paper or mat to move the dough into the prepared pan by picking up the paper and inverting it over the pan so that the dough falls in.
- Spread the prepared fruit and any juices in the bowl evenly in the pastry-lined pan.
- Roll a second rectangle slightly smaller than the first and repeat the process to place it on top of the fruit.
- Roll the edges of the pastry up, removing excess dough where it becomes too thick. Use the tines of a fork to press down on the rolled edges all around the pop-tart.
- Cut a few small vents in the pastry top.
- Brush the top of the tart all over with the beaten egg and sprinkle with demerara sugar.
- Place in the center of the preheated oven.
- After 20 minutes, turn the tart around in the oven and reduce the temperature to 400 degree. Bake for a further 20 minutes until the dough is golden brown and fruit is bubbling up through the vents.
- Remove the pop-tart and cool completely in pan.
- When the pop-tart is cooled, use the sides of the parchment paper to lift it out of the pan and place on a serving platter or board. Carefully slide the paper out from beneath the pop-tart
For the Topping.
- Mix together the powdered sugar, milk and vanilla until it is smooth and spreadable. Add a little more milk if needed.
- Spread the glaze over the center of the pop-tart.
- Sprinkle generously with rainbow sprinkles.
For my pastry recipe, click here