The trick to getting an apple pie to perch happily on the end of a lollipop stick is to shape the pie into a crescent. It’s also important to use a thick apple filling that is partially cooked on the stove. and to use cardboard lollipop sticks, not plastic.
APPLE PIE POPS
Start to finish: 45 minutes
Servings: 20 pops
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)
20 lollipop sticks
1 egg yolk
1 teaspoon water
1 teaspoon cinnamon
Heat the oven to 375 F. Line 2 baking sheets with parchment paper, then coat the paper with cooking spray.
In a medium saucepan over medium-high, combine the apples, 1/2 cup of the sugar, lemon juice and apple pie spice. Bring to a boil, then cook for 2 minutes. In a small glass, mix the cornstarch and water, then add to the apples. Stir and continue cooking until thick. Remove from the heat and set aside.
One at a time, unfold each sheet of pie dough and run a rolling pin over it several times. Use a 3-inch round cookie cutter to cut 10 circles of dough from each. Knead and re-roll the scraps as needed.
Place a scant tablespoon of apple filling in the center of each circle. Fold each round in half and crimp edges with a fork.
Poke a lollipop stick into the corner of the crescent and run it up the inside of the fold. Pinch the dough around the stick to anchor it. Arrange the pie pops on baking sheets.
In a small bowl, whisk together the egg yolk and water, then brush it over the tops of the pops. In a small bowl, mix together the remaining 2 tablespoons of sugar and the cinnamon. Sprinkle over the pops. Bake for 15 minutes, or until golden brown. Let cool for a few minutes on baking sheet.
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