Preheat oven to 400F. In a pot or large skillet, heat the diced apples along with the butter, apple cider, cinnamon, nutmeg, and cloves over medium-low heat until the apples are soft and tender. This will take about 10 minutes. Stir the apples occasionally to make sure they are all cooking evenly.

Once the apples have cooked, add them to a food processor or high speed blender and blend until they reach a jam like consistency. This is the “apple butter” filling inside the pop tart!

Next roll out both of the pie dough sheets on a lightly floured surface to about 8 x 16 inches. Transfer one of the pieces of dough to a baking sheet lined with parchment paper. Spoon the apple butter onto the dough, leaving about an inch of space around the edges. Lay the other piece of dough over top of the filling. Use the back of a fork to crimp the edges to “seal” the pop tart.

Use a fork to poke a few holes into the top of the pop tart. This gives air a place to escape in the oven. Brush the top of the pop tart with an egg wash or melted butter, if using, and bake in the oven for 15 - 20 minutes until golden brown on top. Let cool before icing.

Once cooled, add the powdered sugar, cinnamon, and apple cider to a bowl and whisk well until no clumps remain. The icing should be runny but slightly thick.

Spread the icing over top of the pop tart. Let the icing set for a few minutes and then slice into pieces with a sharp knife and enjoy!