I really enjoy finding new and different goodies to bring with me to people’s homes or to serve up at parties. This one is so simple and the absolute perfect treat for fall. These apple pie pops will be making an appearance at Emma’s birthday party this October and are easy enough to make any night of the week for a special dessert.
I based the ingredients for these pops off of the apple filling in my mom’s very own homemade dutch apple pie recipe (just scaling down the measurements…by a lot)!
- 3 medium to large baking apples
- 2 tablespoons melted butter
- 1/2 teaspoon ground cinnamon
- 1 tablespoon flour
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 tablespoons sugar
- 2 tablespoons light brown sugar
- 2 packages refrigerated, rolled pie crust
- egg wash (using 1 egg yolk)
- circle cookie cutter or top of a glass
- sugar for sprinkling before baking (optional)
- lollipop sticks
- parchment paper
- ribbon for decorating
1. Preheat oven to 425 degrees and line baking sheet with parchment paper.
2. Mix together the diced apples, melted butter, cinnamon, nutmeg, lemon juice, flour, salt, sugar and light brown sugar.
3. Use a circle cookie cutter or the top of a glass to cut out circles that are approximately 3 inches tall and 3 inches across from the refrigerated pie crust.
4. Assemble the pie pops by first wetting the edges of a dough circle. Then, place a lollipop stick in the center. Top with about 1 tablespoon (or more) of your apple filling. Wet the edges of a second dough circle and place it on top of the first, with the wet edges down. Seal the two edges together by crimping all the way around with a fork or with the end of another unused lollipop stick.
5. Brush with egg wash and sprinkle lightly with sugar.
6. Place pops on baking sheet (if you assembled elsewhere) and bake in preheated oven for about 12 minutes or until golden.
7. Let cool and tie with a ribbon of your choice.
- I definitely used a little more than 1 tablespoon of the apple filling per pop, so that each one was chock full of the good stuff, but just make sure you don’t have so much filling that the second dough circle won’t fit on top of the first one to close.
- To make things super convenient, I assembled the pie pops right on the baking sheet, so there was no need to transfer them.
- I was only able to fit 5 or 6 on one sheet, so that they weren’t laying too close to one another. You can make in batches or use more than one baking sheet at a time.
- If you don’t need a whole lot of these for a party or get-together, you can easily bake only a few at a time. Just reserve any leftover apple filling in an airtight, sealed container in the refrigerator and use to make more pops as you wish.
- To display, lay neatly in rows in a basket over a fun dishcloth or large decorative cloth napkin, sticking out of a small haystack or placed in a lollipop stand, like this one shown HERE.
- Or skip the sticks all-together and serve them as hand pies.