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Wild Blueberry Apple Pop Tarts

Wild Blueberry Apple Pop Tarts

Recipe by Nicole Masson for Wyman's

Prep Time: 20 minutes

Bake Time: 15 minutes

Yield:  6 Pop Tarts


For the Wild Blueberry Apple Filling:

  • ½ cup Wyman’s Wild Blueberries
  • 2 small apples, peeled, cored, and diced
  • 1 tablespoon brown sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon cinnamon

For the Pop Tart Assembly:

  • 1 (14.1 oz) package of 2 refrigerated pie crusts
  • 1 egg + 1 teaspoon water, whisked together

For the Maple Icing:

  • ¾ cup powdered sugar
  • 1 ½ tablespoons pure maple syrup
  • 2-3 teaspoons milk


  1. In a small saucepan, heat the apples, wild blueberries, brown sugar, lemon juice, and cinnamon over medium-low heat. Simmer, stirring often, for 10-12 minutes, until the apples are softened and mixture is thickened. Using a masher or the back of a spoon, gently mash up the apples and blueberries into a chunky jam consistency. Set aside to cool for a few minutes.
  2. Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Lightly flour a work surface and roll out the 2 pie crusts into 12-inch circles. Cut the edges of each circle using a pastry cutter or sharp knife to create a square. Slice each of them vertically into 3 even strips, then slice each in half horizontally to create 6 even rectangles, for a total of 12 rectangles.
  3. Place 6 of the rectangles on the prepared baking sheet. Spoon about 1 heaping tablespoon of fruit mixture onto each of these 6 rectangles. Spread evenly, leaving about ½” border. Lightly brush egg wash around the edges to help adhere the tops.
  4. Using a fork, poke holes on the other 6 rectangles. Lay them on top to create the pop tarts and gently press to seal. Using a fork, seal the edges. Lightly brush egg wash over the top of the poptarts.
  5. Bake for 15-18 minutes or until golden. Cool on the baking sheet for 5 minutes, before transferring to a wire rack to cool completely.
  6. In a bowl, whisk together the powdered sugar, maple syrup, and milk. Add more milk, as needed, to create a glaze consistency. Spoon over the cooled poptarts.