Baby Apple Pie Pops
Who could pass up the chance of indulging in little apple pies on a stick. I sure couldn’t and just had to make these darling little apple pie pops! I wasn’t a huge fan of the cake pops from the start but I was for sure I’d probably love pie pops. I simple adore a good pie.
Ingredients
Serves: 12
PIE CRUST
- 1¼ cup all-purpose flour (plus more if needed0
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 tablespoon cold butter, chopped in pieces
- ¼ cup butter-flavored shortening
- ¼ cup ice water (plus more if dough seems too dry)
APPLE MIXTURE (this makes a lot)
- 2 large granny smith apples, finely diced
- 2 tablespoons brown sugar
- 2 tablespoons white sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 egg white
- cinnamon sugar
- butter, melted
Instructions
- Preheat oven to 375
- In a large bowl, whisk together all-purpose flour, sugar, and salt.
- Cut in butter and shortening until crumbly.
- Add cold water and stir until a dough ball forms. Add more flour if needed.
- Flatten dough into a disk, wrap with clear wrap and refrigerate for 30-60 minutes or until cold.
- In a medium bowl, add finely diced apples, white sugar, brown sugar, flour and cinnamon.
- Stir to combine; set aside.
- Flour a work surface and press cold dough out until it is about ? inch thick.
- Use a small cookie cutter to cut out circles.
- Place the circles on a baking pan lined with parchment paper.
- Insert a lollipop stick firmly into the center of the circles.
- Place a dollop of the apple mixture in the center of the dough circle.
- Stretch out a dough circle for the top crust so that it overlaps the bottom circle slightly.
- Use a fork or an extra lollipop stick to create a ribbed edge, sealing the pie pop firmly.
- Brush the pie pops lightly with egg white and sprinkle with cinnamon sugar.
- Create three vent holes in the top crust.
- Bake for 12-15 minutes or until golden.
- Remove with oven and brush with butter.
- Let cool completely before packaging.
Enjoy!
Note:
Before baking, make sure that the pie pop is thoroughly sealed all around, especially at the base where the stick is. Add more dough to this area if needed.
You can use any kind of filling that floats your boat (apple, cherry, blueberry, nutella, pumpkin, sweet potato, etc)
Be sure the filling is diced finely, this will ensure the filling has enough time to cook.
Don’t be afraid to really pack the filling on! Just be sure the top crust is large enough to accommodate it.
Using a teaspoon to place the filling on the dough helps the filling stay nice and compact.
Wilton Bamboo Lollipop Sticks, 5″ in Walmart Here an example
In a large bowl, whisk together all-purpose flour, sugar, and salt.
Cut in butter and shortening until crumbly.
Add cold water and stir until a dough ball forms. Add more flour if needed.
Flatten dough into a disk, wrap with clear wrap and refrigerate for 30-60 minutes or until cold
In a medium bowl, add finely diced apples, white sugar, brown sugar, flour and cinnamon.
Stir to combine; set aside
Flour a work surface and press cold dough out until it is about ? inch thick.
Use a small cookie cutter to cut out circles.
Place the circles on a baking pan lined with parchment paper.
Insert a lollipop stick firmly into the center of the circles.
Place a dollop of the apple mixture in the center of the dough circle.
Stretch out a dough circle for the top crust so that it overlaps the bottom circle slightly.
Use a fork or an extra lollipop stick to create a ribbed edge, sealing the pie pop firmly.
Brush the pie pops lightly with egg white and sprinkle with cinnamon sugar.
Create three vent holes in the top crust.
Bake for 12-15 minutes or until golden.
Remove with oven and brush with butter.
Let cool completely before packaging.
Enjoy!
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