Apple pie pops
Here is a straightforward way to make Apple pie pops at home, with a clear ingredient list and step-by-step instructions you can follow without guesswork. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 1 tbsp Sugar
- 1 ½ cup All purpose flour
- 1 tsp Salt
- 4 oz Unsalted Butter
- 1 tbsp Shortening
- ¼ cup Cold Water
- 1 lb Apples
- ¼ cup Brown Sugar
- 1 tsp Ground Cinnamon
- 3 tbsp Unsalted Butter
- ½ tsp Ground Nutmeg
- ½ tsp Salt
- ¾ tsp Lemon Juice
- Topping Sugar
- 1 Egg
- 2 tsp Water
Method
- 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.
Tips for the best Apple pie pops
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
- This is a 21-step recipe, so set up your workspace in the order the steps use it.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 16 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for all purpose flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Apple pie pops recipe hard to make?
It is rated hard: 16 ingredients and 21 steps. Follow the order and the tips above and it is very forgiving.
Can I make Apple pie pops ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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