You really can not get any cuter than these Apple Pie Pops. It really is hard to tell if these are just mini apple pies or pie cake pops. Regardless, they are super scrumptious.
They make a great Fall favor if you decide to wrap them up. You can also just make them without placing the stick and simply just pop them your mouth. However, knowing me I would eat so many more since they would be so much easier to eat.
1¼ cup all-purpose flour (plus more if needed0
1 tablespoon sugar
½ teaspoon salt
4 tablespoon cold butter, chopped in pieces
¼ cup butter-flavored shortening
¼ cup ice water (plus more if dough seems too dry)
2 large granny smith apples, finely diced
2 tablespoons brown sugar
2 tablespoons white sugar
1 tablespoon flour
1 teaspoon cinnamon
1 egg white
Preheat oven to 375
In a large bowl, whisk together all-purpose flour, sugar, and salt.
Cut in butter and shortening until crumbly.
Add cold water and stir until a dough ball forms. Add more flour if needed.
Flatten dough into a disk, wrap with clear wrap and refrigerate for 30-60 minutes or until cold.
In a medium bowl, add finely diced apples, white sugar, brown sugar, flour and cinnamon.
Stir to combine; set aside.
Flour a work surface and press cold dough out until it is about ⅛ inch thick.
Use a small cookie cutter to cut out circles.
Place the circles on a baking pan lined with parchment paper.
Insert a lollipop stick firmly into the center of the circles.
Place a dollop of the apple mixture in the center of the dough circle.
Stretch out a dough circle for the top crust so that it overlaps the bottom circle slightly.
Use a fork or an extra lollipop stick to create a ribbed edge, sealing the pie pop firmly.
Brush the pie pops lightly with egg white and sprinkle with cinnamon sugar.
Create four vent holes in the top crust.
Bake for 12-15 minutes or until golden.
Remove with oven and brush with butter.
Let cool completely before packaging.
Source: Divas Can Cook