Apple Pie Pops

By á-2101

Ingredients

• 2 large apples, peeled, cored, and finely chopped
• 1/4 C sugar
• 1 t apple pie spice
• 1 t lemon juice
• Dash salt
• 1 T cornstarch
• 2 T water
• 1 15-oz. pkg. rolled refrigerated unbaked piecrust (2 crusts)
• 10 paper or wooden lollipop sticks (can also use wooden chopsticks)
• 1 egg, separated
• 2 t water
• 2 T sugar
• 1/2 t apple pie spice

Details

Servings 10
Preparation time 40mins
Cooking time 55mins
Adapted from BHG.com

Preparation

Step 1

1. Preheat oven to 375F. Line a baking sheet with parchment paper; set aside.

2. In a medium skillet cook apples, the 1/4 C sugar, the 1 t apple pie spice, the lemon juice, and salt over medium heat for 3 to 5 minutes or until apples are nearly tender, stirring occasionally. In a small bowl combine cornstarch and 2 T water until smooth. Add to apple mixture; cook, stirring constantly, until mixture is thickened and well combined. Mixture will thicken quickly.

3. Unroll piecrusts. On a lightly floured surface, roll each crust to a 12-inch circle. Using a 3-inch round or leaf cutter, make 10 cutouts in each circle of dough.

4. Arrange 10 of the cutouts on the prepared baking sheet. Press a lollipop stick firmly into the center of each dough cutout. Spoon a scant tablespoon of filling in the center of each cutout. You will have leftover filling.

5. In a small bowl whisk the egg white and 1 t water until frothy. Use a pastry brush or your fingers to brush mixture around the edge of each dough shape. Place a second cutout of dough on top of the filling. Use a fork to seal edges, taking care that dough is sealed around lollipop stick.

6. In a small bowl, whisk together the egg yolk and remaining 1 t water. Brush atop pie pops. In a small bowl, combine 2 T sugar and remaining 1/2 t apple pie spice. Sprinkle over pops.

7. Bake 15 to 20 minutes or until golden. Cool on the baking sheet.