I am a firm believer that all desserts are more delicious somehow when in pop form. Also, I believe that all things are made better when in miniature form. So of course I am going to love the idea of mini apple pie pops! These adorable treats are minimal effort to receive maximum impressiveness. They are perfect for fall, teachers, Fourth of July, and summer parties too! Here are the ingredients you will need and the steps for how to make them.
- Frozen Pie Crusts (2 pack, thawed)
- 2 Medium Apples (I used Honey Crisps), Peeled & Finely Chopped
- 1 Egg White
- 1/2 tsp Cinnamon
- 2 tbsp Granulated Sugar
- 1-2 tbsp Sanding or Sparkling Sugar
- 1 tbsp Flour (plus a little extra for rolling)
Utensils and Such
- 20-22 Lollipop Sticks
- Apple Shaped Cookie Cutter
- Parchment Paper or Silpat Mats
- Cookie Sheets
- Basting Brush
- Rolling Pin
You’ll need to preheat your oven to 350 degrees and cover two large baking sheets with parchment paper or silpat mats and set aside. In a small mixing bowl combine your chopped apple, granulated sugar, flour, and cinnamon and mix until the apples are evenly coated.
Unroll your first pie crust and cut as many shapes out as you can, reserving the scraps, and then repeat on the second crust. I got about 16 or 17 per crust.
Then roll your scraps into a ball, sprinkle a little of your extra flour onto your surface and pin, then roll the ball out to the same thickness of the original crusts. Try to get as many shapes cut out of that piece again. Repeat these steps with your scraps as many times as necessary to get as many shapes as you can. You’ll want to end with an even number of cut shapes. I ended up with about 42.
Start laying out your cut pieces on your cookie sheets and putting the lollipop sticks on top of them, then just lightly press them into the crust. Alternate your placement of the cut pieces and sticks to maximize how many you can get on one cookie sheet. You should be able to fit about 10 or so on each large sheet.
Next, put about 1/2 a tablespoon of filling in the middle of each apple, top with another apple shape, molding the top piece around the filling while meeting the edges together, and then use a fork to seal the edges. Then you will brush the top of the pops with egg white and sprinkle with sparkling or sanding sugar before putting them in the oven. Do your best not to get egg white or sugar on your sticks because it will turn those brown too when you bake them.
Bake your pops for about 12-15 minutes, checking periodically for when the tops start to get golden brown. Once you take them out, let them cool for about 10 minutes before you take them off of your cookie sheets or your sticks may come out. And you’re all done! I hope you and all the lucky people you share these with enjoy this delicious fall treat pop as much as I do!