APPLE PIE POPS
Make and share this Apple Pie Pops recipe from Food.com.
Provided by Beth Brogan
Categories Pie
Time 35m
Yield 20 pops, 20 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees. Line 2 baking sheets with parchment paper, then coat the paper with non-stick spray.
- In a medium saucepan over medium-high heat, combine the apples, sugar, lemon juice and apple pie spice. Bring to a boil and cook for 2 minutes. Mix together the water and cornstarch, then add to the apple mixture. Continue cooking until thick. Remove apple mixture from heat and set aside.
- One at a time, unfold each roll of pastry dough and run a rolling pin over it several times. Using a 3-inch round cooke cutter, cut 10 circles from each sheet. Knead and re-roll scraps as necessary.
- Place a scant tablespoon of apple filling in the middle of each circle. Seal with a dumpling press or fold over and seal, crimping edges with a fork.
- Place a lollipop stick in the corner of each crescent and run it up inside the fold. Pinch the dough around the stick to anchor it. Place each pie pop on prepared baking sheet.
- In a small bowl, whisk together the egg yolk and water, then brush over the tops of the pops.
- In a small bowl, mix together the remaining 2 tablespoons sugar and cinnamon and sprinkle over the top of each pop.
- Bake for 15 minutes, or until golden brown. Let cool for a few minutes on the baking sheet.
APPLE-BERRY PIE POPS
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield About 24 pops
Number Of Ingredients 11
Steps:
- Toss the apples, raspberries, granulated sugar and lemon juice in a large bowl. Melt the butter in a medium skillet over medium heat. Add the fruit mixture and cook, stirring occasionally, until the apples are soft and the raspberries break down, 8 to 10 minutes. Sprinkle in the flour, cinnamon and nutmeg and stir until the juices begin to thicken, about 1 minute; set aside to cool completely.
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Unroll the pie dough on a lightly floured surface. Cut out 2 1/2-inch rounds with a cookie cutter or glass (you should get about 48 rounds). Arrange half of the rounds on the prepared baking sheets; put a rounded teaspoonful of filling in the center of each. Brush the edges of the dough with water, then top with the remaining dough rounds, crimping the edges together with a fork to seal.
- Brush the pies with the beaten egg and sprinkle with turbinado sugar. Cut a small X in the center of each to allow steam to escape. Transfer to the oven and bake until golden, 22 to 24 minutes. Let cool slightly on the baking sheets, then insert a lollipop stick into each. Let cool completely. Store in an airtight container up to 3 days.
MINI PIE POPS
Mini pies on a cake-pop stick! These also work without the cake-pop sticks, then they are just mini pie circles.
Provided by Katie Ventura
Categories Desserts Pies Fruit Pie Recipes
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roll pie crust out on a lightly floured work surface. Use a circular cookie cutter or glass to cut twenty four 2 1/2-inch rounds. Transfer 12 rounds to a baking sheet.
- Lay 1 cake-pop stick on each round with one end of the stick almost to the center of the round. Press the stick gently into the dough. Spoon about 1 teaspoon apple pie filling into the center of each round. Place the remaining dough rounds on top of each 'pop' and press the edges with a fork to crimp the border.
- Bake in the preheated oven until crust is golden and filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 8.2 g, Fat 5 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 80.3 mg
BERRY PIE POPS (PIE ON A STICK)
This recipe is great to do with your children. You can make these into different shaped Berry Pie Pops such as hearts or stars. - Recipe courtesy Kelsey Nixon.
Provided by Food.com
Categories Pie
Time 1h50m
Yield 8 pie pops
Number Of Ingredients 13
Steps:
- Special equipment:.
- 8 (6-inch) lollypop sticks, 2 1/2-inch round cookie cutter.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Roll out the Perfect Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.
- Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife to cut small vents in each pop.
- Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging inches.
- Perfect Pie Dough:.
- In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.
- Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
- Berry Pie Filling:.
- Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.
Nutrition Facts : Calories 285.5, Fat 18.2, SaturatedFat 11.2, Cholesterol 69, Sodium 157.8, Carbohydrate 27.7, Fiber 1.2, Sugar 7.7, Protein 3.6
APPLE PIE POPS
Lollipop sticks can be found at crafts stores, or enjoy these little pies by hand.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Make pastry dough and divide in half. On a lightly floured work surface, roll out each half to an 1/8-inch thickness. With a 1 1/2-inch floured cookie cutter, cut dough into 32 rounds and transfer 16 to a parchment-lined baking sheet.
- Brush lightly with egg, and gently press the top 1 inch of a lollipop stick onto each round. Place 1/4 teaspoon apple butter in center of each round and top with another dough round, pressing edges gently to seal. Brush tops with egg, sprinkle with sugar, and freeze on sheet 15 minutes. Bake until golden brown, 25 minutes, rotating sheet halfway through. Let cool on sheet before serving.
Nutrition Facts : Calories 179 g, Fat 11 g, Protein 2 g
POPOVER APPLE PIE
This is a family favorite that's perfect for cozy winter nights. The golden brown crust bakes in the oven, and the apple and cranberry filling cookings in the microwave, then is spooned into the crust. -Beki Kosydar-Krantz of Clarks Summit, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour and salt. Combine the eggs, egg whites and milk; whisk into the dry ingredients just until blended. Pour into a greased 10-in. cast-iron or other ovenproof skillet. , Bake at 450° for 20 minutes. Reduce heat to 350° (do not open oven door). Bake until deep golden brown, 10-15 minutes (do not underbake)., In a microwave-safe bowl, whisk the orange juice, pudding mix and apple pie spice. Stir in apples and cranberries. Cover and microwave on high for 3 minutes; stir. Cover and cook until apples are tender, 5-7 minutes longer, stirring every 2 minutes. Let stand, covered for 5 minutes. , Spoon hot apple mixture into crust. Sprinkle with walnuts. Dust with confectioners' sugar and serve immediately.
Nutrition Facts : Calories 254 calories, Fat 4g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 256mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 5g fiber), Protein 6g protein.
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- 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 to 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.
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- Arrange 10 of the 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.
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