Best 4 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:

• Preheat oven to 350 degrees. Make pastry dough and divide in half. On a lightly floured work surface, roll out each half to an 1/8-inch thickness. With a 1 1/2-inch floured cookie cutter, cut dough into 32 rounds and transfer 16 to a parchment-lined baking sheet.
• Brush lightly with egg, and gently press the top 1 inch of a lollipop stick onto each round. Place 1/4 teaspoon apple butter in center of each round and top with another dough round, pressing edges gently to seal. Brush tops with egg, sprinkle with sugar, and freeze on sheet 15 minutes. Bake until golden brown, 25 minutes, rotating sheet halfway through. Let cool on sheet before serving.

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 PIE POPS

Steps:

• 1. To make the filling, melt the butter in a saucepan, add the apple and sauté on a very low heat for five minutes until it just starts to soften. In a separate bowl mix the cinnamon, sugar, corn starch and salt. Add to the apples and stir to coat. Cook for another five minutes until the sugar is bubbling, the apples are tender and the mixture thickens. Stir in the vanilla. Set aside to cool.
• 2. Preheat the oven to 350 degrees . Line a baking tray with parchment paper. . Unroll the pastry on a lightly floured surface and cut out (20 -24) 2in. Diameter rounds, Brush half of the rounds with the lightly beaten egg. Place a stick across the centre of each of the brushed rounds, leaving a half inch gap from the top. Spoon a teaspoon of filling on top of each stick. Take the remaining rounds and place on top. Push securely together and use the ends of a fork to seal all the way round the edges. Using a sharp knife slice three small vents across the front of each pie pop. Sprinkle with sugar if desired.
• 3. Place in the oven for 10-15 minutes or until the pastry is golden brown. Remove from the oven and place on a wire rack to cool.