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+ servings
5 from 1 vote
Apple Pie Pops
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Apple pie on a stick!
Course: Dessert
Cuisine: American
Servings: 18 mini pies
  • Buttery Pie Crust
  • cups all purpose flour
  • 1 Tbsp sugar
  • ¾ tsp kosher salt
  • 4 oz 1 stick unsalted butter, very cold
  • 1 Tbsp shortening very cold
  • ¼ cup ice water

  • Apple Pie Pops
  • 2 Tbsp unsalted butter
  • 1/4 cup brown sugar packed
  • 1 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp salt
  • 2 tsp lemon juice
  • 1 pound apples peeled, cored and cut into a 1/2 inch dice
  • 1 egg slightly beaten
  • 2 tsp water
  • Turbinado sugar for topping
  • *18 6-inch or 8-inch lollipop sticks
  • **you'll need a 2 1/2-inch and a 3-inch cookie cutter
  1. Pie Crust: Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.
  2. Add the butter and shortening and pulse about 10 -12 times until the fat is cut into the flour mixture and it's pea size.
  3. Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.
  4. Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)
  5. Make the Pie Pops: Preheat oven to 375 degrees.
  6. Heat butter over medium heat, until just golden brown with a slightly nutty aroma (foam will subside and you'll see little brown flecks).
  7. Add brown sugar, spices, salt and lemon juice. Stir to combine.
  8. Add diced apples, stirring to coat.
  9. Cook apples for 5-7 minutes, over medium heat until tender.
  10. Remove from heat and let apple mixture cool to room temperature (you can put apples in the frig to speed up the process).
  11. Mix beaten egg and water together for an egg wash.
  12. Roll out pie dough to 1/8 inch thickness.
  13. Cut out 18 2 1/2-inch rounds and place on 2 parchment lined sheet trays.
  14. Using a pastry brush, lightly dab egg wash around the edge of each round and then lightly press one lollipop stick about halfway up each round. (Be gentle, you want the stick to stick, but not poke through.)
  15. Place one tablespoon of apple mixture in the center of each round.
  16. Re-roll out dough (be gentle - don't over-handle dough) and cut out 18 3-inch rounds (you may need to re-roll the scraps to get the full 18).
  17. Place each round on top of apples and crimp to seal the edges.
  18. You'll also need to vent the top. Either cut out a decorative shape or prick with fork.
  19. Place sheet trays in freezer for 10 minutes to set.
  20. Remove trays and brush each pie pop with egg wash and sprinkle with turbinado sugar.
  21. Bake 20 minutes or until golden brown.
  22. Allow to cool slightly before eating.