Apple Pie Pops Recipes

APPLE PIE POPS

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water 1 tablespoon at a time, pulsing and checking the dough after each addition. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight.
• For the apple pie filling: Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the sugar and lemon juice.
• Melt the butter in a medium skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally and breaking up with a wooden spoon, until very soft, 12 to 15 minutes. Add the flour, cinnamon and salt and cook, stirring, until the juices thicken, about 2 minutes. Let cool completely.
• Position 2 oven racks in the top and bottom third of the oven and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper and set aside. Put the sugar in a shallow bowl and set aside.
• To assemble: Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thick. Cut into about 20 rounds with a 2 1/2-inch biscuit cutter, keeping the dough and rounds cool and rerolling scraps once if neccessary. Repeat with the second disk, for a total of about 40 dough rounds.
• Divide half of the dough rounds (about 20) between the baking sheets, leaving 1 inch of space around each. Dip the top 1 inch of a wooden ice-pop stick in the beaten egg and lay it on one of the rounds, positioning the tip in the center of the round. Repeat with the remaining sticks and dough rounds on the baking sheets. Dollop a generous teaspoonful of the cold apple filling in the center of each round, covering the tip of each stick. Brush the edges of the rounds with the beaten egg using a pastry brush. Put the remaining dough rounds over the rounds with the filling. Press the edges together gently to seal. Use a fork to crimp the rounds closed completely, making pops. Brush the tops with the remaining beaten egg and dust each pop with a generous pinch of sugar. Using a paring knife, make 5 small slits around the centers of each pop (they'll look like apple seeds).
• Bake, reversing the baking sheets top to bottom halfway through, until the dough is golden brown, 18 to 22 minutes. Let the pops cool on the baking sheets until cool enough to touch, about 5 minutes. Transfer to a wire rack to cool. Serve the pops warm or at room temperature.

APPLE PIE POPS

Steps:

• Heat oven to 375 degrees. Line 2 baking sheets with parchment paper, then coat the paper with non-stick spray.
• In a medium saucepan over medium-high heat, combine the apples, sugar, lemon juice and apple pie spice. Bring to a boil and cook for 2 minutes. Mix together the water and cornstarch, then add to the apple mixture. Continue cooking until thick. Remove apple mixture from heat and set aside.
• One at a time, unfold each roll of pastry dough and run a rolling pin over it several times. Using a 3-inch round cooke cutter, cut 10 circles from each sheet. Knead and re-roll scraps as necessary.
• Place a scant tablespoon of apple filling in the middle of each circle. Seal with a dumpling press or fold over and seal, crimping edges with a fork.
• Place a lollipop stick in the corner of each crescent and run it up inside the fold. Pinch the dough around the stick to anchor it. Place each pie pop on prepared baking sheet.
• In a small bowl, whisk together the egg yolk and water, then brush over the tops of the pops.
• In a small bowl, mix together the remaining 2 tablespoons sugar and cinnamon and sprinkle over the top of each pop.
• Bake for 15 minutes, or until golden brown. Let cool for a few minutes on the baking sheet.

APPLE-BERRY PIE POPS

Steps:

• Toss the apples, raspberries, granulated sugar and lemon juice in a large bowl. Melt the butter in a medium skillet over medium heat. Add the fruit mixture and cook, stirring occasionally, until the apples are soft and the raspberries break down, 8 to 10 minutes. Sprinkle in the flour, cinnamon and nutmeg and stir until the juices begin to thicken, about 1 minute; set aside to cool completely.
• Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Unroll the pie dough on a lightly floured surface. Cut out 2 1/2-inch rounds with a cookie cutter or glass (you should get about 48 rounds). Arrange half of the rounds on the prepared baking sheets; put a rounded teaspoonful of filling in the center of each. Brush the edges of the dough with water, then top with the remaining dough rounds, crimping the edges together with a fork to seal.
• Brush the pies with the beaten egg and sprinkle with turbinado sugar. Cut a small X in the center of each to allow steam to escape. Transfer to the oven and bake until golden, 22 to 24 minutes. Let cool slightly on the baking sheets, then insert a lollipop stick into each. Let cool completely. Store in an airtight container up to 3 days.