Apple pie pops
4servings
Ingredients
- 1 tablespoon — Sugar
- 1 1/2 cups — All purpose flour
- 1 tsp — Salt
- 4 oz — Unsalted Butter
- 1 tablespoon — Shortening
- 0.3 cup — Cold Water
- 1 lb — Apples
- 0.3 cup — Brown Sugar
- 1 tsp — Cinnamon
- 3 tablespoons — Unsalted Butter
- 0.5 tsp — Ground Nutmeg
- 0.5 tsp — Salt
- 0.8 teaspoon — Lemon Juice
- 1 Topping — Sugar
- 1 pcs — Egg
- 2 tsp — Water
Steps
- Need Lollipop sticks
- Instructions for crust
- Combine the flour, sugar, and salt to a food processor bowl. Mix using the pulse setting.
- Add butter and shortening and pulse about 10 -12 times until the texture is changed to small pebbles.
- Add ¾ of the ice water and pulse a few more times until the dough takes the shape of a ball. Add more water as needed. Don't overmix. Don't worry if the dough isn't completely blended. You will use your rolling pin to finish creating the crust.
- Place dough ball onto the counter and flatten into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight.
- Instructions for pie filling
- Heat butter over medium heat, until just golden brown
- Add brown sugar, spices, salt and lemon juice. Stir to combine ingredients
- Add diced apples and stir.
- Allow apples to cook for about 5-7 minutes, over medium heat
- Remove from heat and let the apple mixture cool. You can place apples in the refrigerator to speed up the process.
- Mix egg and water for an egg wash.
- Roll out pie dough to 1/8 inch thickness.
- Cut out rounds of 2 ½ to 3 inches and place them on parchment paper. You will need to roll out the extra dough left over scraps from cutting.
- In half of the rounds, cut out shapes or holes for ventilation purposes
- On the other half of the rounds, gently press one lollipop stick about halfway up each round.
- Place one tablespoon of apple mixture in the center of each round.
- Place each round on top of apples seal the edges.
- Brush each pie pop with egg wash and sprinkle sugar on top.
- Bake 15-20 minutes or until golden brown.
- Enjoy!