Brown Sugar Cinnamon Pop Tart Pie

This recipe was inspired by my love of a semi-homemade dessert and the nostalgia of a pop tart. A brown sugar cinnamon pop tart, that is…

Try this recipe if you’re a fan of brown sugar cinnamon pop tarts and/or sheet pan pies. Two flaky pie layers encase a delicious brown sugar cinnamon filling which is finally topped off with a cinnamon frosting. Slice into this BIG pop tart pie and serve it as breakfast or dessert!

INGREDIENTS

FOR THE POP TART PIE

1 package of refrigerated pie crust (2 crusts come in a package)

4 tsp of AP flour, plus extra

1/2 cup brown sugar, packed

1.5 tsp ground cinnamon

1 large egg, plus 1 tbsp of water

FOR THE FROSTING

1.5 cups of confectioners sugar

1.5 tsp ground cinnamon

3-4 tbsp heavy whipping cream, plus extra

1/4 tsp vanilla, optional

TOOLS

Rolling pin

Parchment paper

9x13 sheet pan (or larger)

Standard size piece of paper ( 8.5”x11”)

Pizza cutter or sharp knife

1. Allow pie crusts to sit at room temperature for 15 minutes prior to preparation. On a lightly floured surface, roll out one crust. Using a rolling pin, roll crust to a size slightly larger than a 8.5”x11” piece of paper. Center a standard size piece of paper on top of pie crust. Using a pizza cutter or a sharp knife, cut any excess dough exposed outside of paper. Discard excess dough or save for another use. Remove standard size piece of paper and set aside. Transfer pie dough rectangle onto a piece of parchment paper and set aside. Repeat this step with the second pie crust.

2. Preheat oven to 400 degrees Fahrenheit. Stir together 4 tsp of AP flour, 1/2 cup of packed brown sugar, and 1.5 tsp of ground cinnamon in a medium size bowl. Leave dough rectangle on parchment lined sheet pan, and pour the sugar mixture onto the center of the dough. Use a fork to evenly spread the sugar onto the dough, leaving a 1/2” border around the edges. Place the remaining dough rectangle onto of the top of the sugar filled rectangle. Use a fork to crimp the edges of the pop tart sheet pan pie together. Once crimped, use a pizza cutter or knife to trim the uneven edges of the pie. Discard scraps. Use a fork to pierce the top crust of the pie to vent. In a small bowl, beat one egg and 1 tbsp of water to create an egg wash. Brush egg wash over the top of the vented pie.

3. Bake pie for 15-18 minutes or until golden brown. Remove pie from oven, and allow to cool on a wire rack for one hour.

4. While the pie is cooling, make the frosting. In a medium size bowl, whisk together confectioners sugar, ground cinnamon, heavy whipping cream, and vanilla. Spread frosting evenly over cooled sheet pan pie. Allow frosting to set for at least one hour before cutting pie into squares. Store sheet pan pie squares in an airtight container for up to 5 days.

RECIPE NOTES: I used Pillsbury pie crusts. Build the sheet pan pop tart pie on the parchment lined baking sheet you plan to bake it on.