To welcome autumn and because daughter and her BF were coming for Indian food, I decided to make a very adorable and yummy dessert…Apple Pie Pops. I saw the recipe in the current issue of Better Homes and Gardens and I just couldn’t resist making them!
2 large apples, finely chopped…I used Honeycrisp apples
¼ cup sugar
1tsp apple pie spiece
1 tsp lemon juice
1 Tbsp cornstarch
2 Tbsp water
2 rolled refrigerated pie crusts
10 chop sticks
1 egg, separated
2 tsp water
2 Tbsp of cinnamon sugar
Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
In a medium saucepan over medium-high heat, combine the apples, 1/2 cup of the sugar, lemon juice and apple-pie spice. Bring to a boil and simmer for a few minutes. Mix the cornstarch and water, then add to the apples. Stir and continue cooking until thick. Remove the apple mixture from the heat and set aside.
One at a time, unfold each sheet of pie dough and use a maple leaf cookie cutter shape to cut 7 leaves of dough from each (or use any shape you'd like!).
Place the first 7 cutouts on the cookie sheet lined with parchment paper. Press a chop stick in the center of each leaf.
Place a scant tablespoon of apple filling in the center of each leaf. Wisk the egg white and 1 tsp of water together until frothy and use your finger to brush the mixture around the edge of each leaf.
Place the second set of dough leaves on top of the apple filling and pinch the dough together with a fork to seal each leaf pop.
In a small bowl, whisk together the egg yolk and water, then brush it over the tops of the pops. Sprinkle cinnamon sugur over the pops. Poke one small in the center of each pop to vent the air a bit.
Bake for 15 minutes, or until golden brown. Let cool for a few minutes on the baking sheet.
And here you have Maple Leaf Apple Pie Pops! I served them with vanilla gelato...quite tasty!