Last weekend my niece had her very first soccer game. They looked so cute running up and down the field in their cute little outfits. That evening she and I had an evening out, just us girls. She loves to cook and bake so we decided to make Apple Pie Pops to kick off the fall and celebrate her first game.
It has been so fun to see her interest grow in cooking. We have fun together whipping up new things to eat. We talk about life while stirring the batter or rolling out dough.
As we were making the filling she said “Cheri, this tastes like apple crisp” and she is right. Using pre-made piecrust makes these so simple to make. She had fun helping me cut out the dough, filing it and pressing the dough together to make the pops. They are tasty little bites of pie on a stick.
Apple Pie Pops
adapted from Jason Hirsch
Better Homes & Gardens Sept 2010
2 large apples, peeled, cored and finely chopped
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons water
1 15-oz pkg rolled refrigerated unbaked piecrust (2 crusts)
10 wooden popsicle sticks
2 tsp water
2 tablespoons sugar
Preheat oven to 375 F. Line a baking sheet with parchment paper; set aside.
In a medium skillet cook apples, the 1/4 cup sugar, the cinnamon, nutmeg and sugar over medium heat for 3-5 minutes or until apples are nearly tender, stirring occasionally.
In a small bowl combine cornstarch and water until smooth. Add to apple mixture; cook, stirring constantly, until mixture is thickened and well combined.
Unroll piecrusts. On a lightly floured surface, roll each crust to a 12 wide circle.
Using a 3 inch pumpkin or leaf cutter, make 10 cutouts in each circle of dough.
Arrange 10 of the cutouts on the prepared baking sheet. Press a popsicle stick in the center of each cutout. Spoon a scant tablespoon of filling in the center of each cutout. You will have leftover filled.
In a small bowl whisk the egg and water. Use a pastry brush or your fingers to brush mixtures 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 stick.
Brush the top with the egg mixture and sprinkle sugar on top. Bake 15-20 minutes or until golden. Cool on the baking sheet.