Ingredients

• 2 large SnapDragon® apples, cored and diced
• 1 Tbsp butter
• 2 tsp lemon juice
• 1 tsp vanilla extract
• ¼ cup brown sugar
• 1 tsp ground cinnamon
• 2 store-bought frozen pie crusts, thawed to room temperature
• 1 large egg, beaten (for egg wash)
• 2 Tbsp milk of choice
• 1½ cups powdered sugar
  
• Edible candy eyeballs

Directions

1. Preheat oven to 400º F.
2. Melt butter in a medium sized saucepan over medium-low heat. 
3. Add SnapDragon apples to sauce pan, then lemon juice, vanilla extract, brown sugar, and cinnamon.
4. Mix and cook, stirring occasionally, until apples are softened (about 10 minutes).
5. While apples cook, roll out thawed pie crusts to ¼ in. thickness. Using a rectangular cookie cutter or a sharp knife, cut 4-6 rectangles out of each sheet of pie crust.
6. Place first 4-6 rectangles on a parchment-lined baking sheet, leaving 1 in. to 2 in. of space between each rectangle.
7. Spoon apple mixture onto center of pie crust rectangle, leaving about ⅛ in. border around.
8. Brush egg wash around the edge and top with second pie crust rectangle. Press around the edges with a fork to seal. Brush tops with remaining egg wash.
9. Bake for 8 minutes, or until tops are golden brown.
10. While pop tarts are baking, whisk powdered sugar and milk together to make icing.
11. After removing pop tarts from the oven, allow to cool for about 15-20 minutes. Then, drizzle icing in a zig-zag pattern to create the mummy effect.
12. Top with candy eyes and enjoy!