Lay out both pie crusts. Trim the edges so you have a rectangle.

Using a pizza cutter (or knife) cut the rectangles in half from side to side then cut from top to bottom to make 6 total pieces on each. This will allow you to make 6 pop tarts.

Prepare the apples the peeling them. Then using an apple slicer/corer cut each apple into 8 pieces. Take each of those pieces and cut it in half lengthwise, then half again so you have 32 slices per apple.

Preheat the oven to 350 degrees.

Place 6 of the pie pieces on a large cookie sheet sprayed with cooking spray.

Melt the butter in a medium sauce pan over medium heat. Add the apples and cook for 2-4 minutes or until they begin to soften.

Add the brown sugar and cinnamon and continue cooking for 5 minutes.

Remove from heat and stir in the salt and flour until well combined. Pour into a bowl and refrigerate for 10 minutes.

Place 2 tablespoons of filling on top of each of the pie crust rectangles on the baking sheet leaving a quarter inch edge on all sides.

Brush the quarter inch edges with water and top with the remaining 6 pie crust rectanlges. Press the edges shut to seal.

Use a fork and crimp the edges to make them pretty.

Bake for 35-45 minutes or until the pop tarts are golden.

Remove from oven and cool completely.

To make the glaze mix all ingredients in a small bowl until combined.

Spoon over top of the cooled pop tarts and sprinkle with the sprinkles. All to rest 15 minutes before eating.