Prep: 40 minutes Bake: 15 minutes
Ingredients:
2 large apples, peeled, cored and finely chopped
1/4 cup sugar
1 tsp. apple pie spice
1 tsp. tsp. lemon juice
dash juice
1 Tbsp. cornstarch
2 Tbsp. water
1 15 oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)
10 paper or wooden lollipop sticks
1 egg, separated
2 tsp. water
2 Tbsp. sugar
1/2 tsp. apple pie spice
Directions:
1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper; set aside.
2. In a medium skillet cook apples, the 1/4 cup sugar, the 1 tsp. apple pie spice, the lemon juice, and salt over medium heat for 3-5 minutes or until apples are nearly tender, stirring occasionally. In a small bowl, combine cornstarch and 2 Tbsp. water until smooth. Add to apple mixture; cook, stirring constantly, until mixture is thickened and well combined. Mixture will thicken quickly.
3. Unroll piecrusts. On a lightly floured surface, roll each pie crust to a 12 inch circle. Using a 3 inch round or leaf cutter, make 10 cutouts in each circle of dough.
4. Arrange 10 of cutouts on the prepared baking sheet. Press a lollipop stick firmly into the center of each dough cutout. Spoon a scant tablespoon of filling in the center of each cutout. You will have leftover filling.
5. In a small bowl whisk the egg white and 1 tsp. water until frothy. Use a pastry brush or your fingers to brush mixture around the edge of each dough shape. Place a second cutout of dough on top of the filling. Use a fork to seal edges, taking care that dough is sealed around lollipop stick.
6. In a small bowl, whisk together the egg yoke and remaining 1 tsp. water. Brush atop pie pops. In a small bowl, combine 2 Tbsp. sugar and remaining 1/2 tsp. apple pie spice. Sprinkle over pops.
7. Bake 15 to 20 minutes or until golden. Cool on the baking sheet.
Makes 10 pops. If you can't find wooden lollipop sticks, wooden chopsticks will also work. It's best not to overfill the mini pies. Any leftover apple filling is a treat served warm over ice cream or oatmeal.
