Things I Love

Fall Favorite: Apple Pie Pops! 

Am I the only one excited by the cool morning breeze? While not everyone is ready for fall, I can’t wait to swap out my clothing, go pumpkin picking, and dress up for Halloween!

Oh…and I can’t forget to mention that it’s the start of my baking season! Woohoo!

I found these cute apple pie pops from Sweet Little Details (By Jen). They turned out to be delicious and what’s cool is that you can probably stick any fruit inside of them depending on the season (although, I don’t quite care what month it is…pie is pie!).

Originally I was going to make blueberry pie pops, but I was in the mood for these instead. Aannnddd, they got the seal of approval from both my Momma and my boyfriend! Double bonus.

So without further adieu, here are the pie pop instructions (taken from Sweet Little Details). 

What you will need:

2 large apples or 3 small, peeled, cored and diced
1/2 cup sugar, plus 2 tablespoons, divided
1 teaspoon lemon juice
1/2 teaspoon apple-pie spice blend
1 tablespoon cornstarch
1 tablespoon water

15-ounce package prepared rolled pie dough (contains 2 pieces)
10 – 12 sticks
1 egg separated
2 teaspoons water, separated
1 teaspoon cinnamon

1 teaspoon sugar

In a medium saucepan over medium-high heat, combine the apples,  1/2 cup of the sugar, lemon juice and apple-pie spice. Bring to a boil, then cook 2 minutes. In a small glass, mix the cornstarch and water, then add to the apples. Stir and continue cooking until thick.

Remove the apple mixture from the heat and set aside.

Preheat oven to 375°.  If not using a nonstick cookie sheet line with parchment paper and set aside.

Unroll the pie crusts on a lightly floured surface.  Roll each crust to be about a 12 inch circle.  Make 10 – 12 cutouts from each crust. Place half the cutouts on the baking sheet and press the lollipop sticks into the center of each.  Spoon a little filling into the middle of each.

Take your egg white and add a teaspoon of water, whisk until frothy.  With your finger brush the egg white on the edges of the cutouts.  Place the other cutouts onto the filling and with a fork seal the edges. Make sure the dough is pressed firmly around the stick.

Whisk the egg yolk and a teaspoon of water in a small bowl.  Brush onto the top of the pies.  Combine the sugar and cinnamon.  Sprinkle over the top of the pies.

Bake for 15 -20 minutes or until golden.  Let cool on baking sheet.

Annnd, here is my experience with it:

Tip: You a lemon if you don’t have juice from the store.

[Image Credit: Lexie Metzler]
I was unable to find our medium saucepan so I used something bigger and just kept it in one area.

[Image Credit: Lexie Metzler]
I used my moms coffee tumbler as a cutter.

[Image Credit: Lexie Metzler]
After filling them up!

[Image Credit: Lexie Metzler]
All done!

[Image Credit: Lexie Metzler]

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