apple pie pops

  I am a “simple” fanatic so when I saw this little edible project in the September issue of BHG magazine, I just knew that it was going to be next on my list to try. 
 Apple pie on a stick or otherwise known as “Apple pie pops”.  A portable finger food that is perfect to take along for a Bonfire, picking that perfect pumpkin at the patch, or maybe you’ll visit a State Fair this Fall and pack these along for a satisfying snack.  I’m getting happy just thinking about it.  I love Fall and these perfect little treats and I know you will too.  
First start with any apple sweet or tart that you wish.  The firmer the better. 
Dice them up, place in a pan and add 1/2 cup of sugar, lemon juice and apple pie spice
Add cornstarch and water mixture and bring to a boil and cook for 2 minutes
Now roll out the dough
Keep it easy…use store bought dough.  Oh, and use your cutest Fall cutter. I used an apple and leaf cutter to make them look like mini apple pie“apples”!
press a cookie stick in the center and put a tablespoon or so of filling in the middle.
Using your finger, wet the outer edge of dough with water then with a fork to seal edges.  Pay close attention to the area around the stick
Brush with egg to moisten or use your finger and rub with water like I did. 
sprinkle with a mixture of sugar and cinnamon and bake
Viola!  The cutest, yummiest pies that your kids will love tucked away in their school lunchboxes.  Or, you can just eat them plain and simple.
Tootles,
Buttercream
Apple Pie Pops

Things You’ll Need:

2 large apples

1/2 cup white sugar

2 tablespoons white sugar

1/2 teaspoon apple pie spice blend

1 teaspoon lemon juice

1 tablespoon cornstarch

1 tablespoon water

20 wooden lollipop sticks

1 package (2 pieces) of rolled pie dough

1 egg yolk

1 teaspoon water

1 teaspoon cinnamon

Core and peel your apples cut into small pieces. Over medium heat combine the apples, 1/2 cup of sugar, lemon juice and apple pie spice into your pan. Bring to a boil and cook for 2 minutes. Combine the cornstarch and water in a small cup and pour over mixture, stir and continue cooking until the mixture is Thick! Remove from heat and set aside.

Preheat oven to 375. Line 2 baking pans with parchment paper and spray these with Pam. Unfold each pie dough sheet and using a glass or 3-inch round cookie cutter…cut 10 circles from each. Knead and re-roll the scraps as needed for more circles. Place a tablespoon of pie mixture into center of each circle and a lollipop stick, fold over and crimp or leave them round by adding a top circle, just be sure to crimp edges with a fork. Pinch the dough around the stick to make sure it is secure

In a small bowl whisk together egg yolk and water, brush it over each pop for the golden brown and flaky crust. Mix together the cinnamon and left over sugar…sprinkle over pops and bake for 15 minutes or until golden brown

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Comments

  1. ¡¡¡Que original y que buena pinta tienen!!!

  2. The kids loved this and it was sooo easy!

  3. That looks so yummy! I think I will make these tomorrow for my son’s Awana group instead of cupcakes! Thanks!

  4. Thanks Kim…let me know when you post it. I would love to see it.

  5. These are fabulous! I want to share them with my readers!!

  6. Anonymous says:

    Hi, looks wonderful looking forward to make them for my twin boy’s. Best regards Kathy from Sweden.

  7. thanks, I must have missed that but I just checked and there they were. I guess all this baking is getting to my head! LOL

  8. This comment has been removed by a blog administrator.

  9. Love this recipe in Better Homes & Gardens. The flower cookie cutters work perfectly with it too.

  10. Wonderful recipe! Thanks for sharing!

  11. Oh…….. yummy !

  12. THESE LOOK AMAZING!!
    Thanks!
    Syria

  13. Dina – I think I am in love! I will be making these soon!

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