| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 35 min |
| Yield: | About 24 pops |
Ingredients
- 3 apples (such as Golden Delicious and/or McIntosh), peeled and cut into 1/4-inch pieces
- 1/2 cup raspberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 2 teaspoons all-purpose flour, plus more for dusting
- 1/4 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 2 14-ounce packages refrigerated pie dough
- 1 large egg, beaten
- Turbinado sugar, for sprinkling
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 186 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 9 mg |
| Sodium | 163 mg |
Reviews
I made larger rounds so I could put more filling in them. A **very important step I took was to stretch out the dough for the TOP rounds so it could “dome” over them and hold all the filling. They came out great but the sticks didn’t stay…so I just served them as hand pies. I’m going to try making these in my air fryer next!
This is a great idea and it looks fantastic.The problem is that the filling completely cooks out so that you are left with no filling at all. I noted the comment from the other reviewer so even tested by over filling some of the shells. Same result, the insides were just dried out which was a shame since it would have been really pretty on the dessert table.
I liked this one. I’ll probably make it again. Next time I’ll stuff them full of the filling. I think I was a little shy when I made them the first time and it was basically all crust. I’ll also go a little heavier on the sugar I sprinkle on top. It could stand to be a little sweeter.