1. If you're making Homemade Apple Butter, begin with that so it has time to cool.

Pastry

1. Place the flour and sugar in the bowl of the food processor. Place the whole bowl in the freezer while you cube the butter. Add the cubed butter to the flour and sugar in the freezer, for 5 minutes.
   2 cup (240g) all-purpose flour spooned and leveled, 1 Tbsp granulated sugar, 3/4 cup (170g) salted butter cold
2. Remove the bowl from the freezer, place it on the food processor and pulse until pea seize chunks form. While the food processor is on, stream in the water just until it comes together. Start with only 1/3 cup of water and use up to 1/2 cup if needed. You want the dough to just barely stick together.
   1/3-1/2 cup (79mL-118mL) ice cold water
3. Remove the dough from the food processor, press it together so it all sticks together. Wrap it in plastic wrap and refrigerate it for an hour.

Assemble

1. Combine the ingredients for the apple butter filling until they're smooth and set aside.
   1/2 cup (160g) apple butter, 1/2 cup (100g) light brown sugar lightly packed, 2 Tbsp (15g) all-purpose flour spooned and leveled, 1/2 tsp cinnamon
2. Remove half of the pie crust from the fridge and leave half wrapped in the fridge. Roll it out into about 1/8" thick rectangle (basically as thin as you can without seeing through it or breaking it).
3. Cut the edges so it forms a perfect square or rectangle and slice them into 3x4" rectangles. Set aside the leftover dough.
4. Spread about 1 Tbsp of apple butter filling on half of the pieces, leaving about a 1/4" overhang of the dough. Place another sheet of dough on top of it and use a fork to seal/crimp the edges and poke a few holes on the top of the pop tart.
5. In a small bowl, beat the egg for the egg wash and brush a thin layer onto the pastry, covering it completely. Freeze the pop tarts for about 15-20 minutes, until they feel firm.
   1 egg for egg wash room temperature
6. Preheat the oven to 350F/177C convection (325F/163C conventional) and bake for 30-35 minutes, until they're a nice golden brown color. Remove from the oven and allow them to cool completely before glazing.
7. Repeat with the rest of the pastry from the fridge. Then press together the leftover pastry scraps, wrap them again and refrigerate for another 20 minutes before making more pop tarts. Don't reuse the "scraps" of the "scraps", the more you press on the dough, the more tough it becomes.

Glaze

1. In a medium bowl, combine all the ingredients for the glaze and mix until it's smooth. It should be feel pretty thick, almost like frosting. Spread it on top of the pop tarts and it will settle like a glaze.
   1/2 cup (60g) powdered sugar spooned and leveled, 1 Tbsp (18g) apple butter, 1 tsp (5mL) apple cider or milk/water/apple juice, etc.
2. Once it's dry, top with a pinch of ground cinnamon. Allow them to air dry for a few hours before packing/stacking.