Ingredients
- 2 Granny Smith apples, peeled and diced
- 2 Tbsp sugar
- 2 Tbsp honey
- ¼ tsp cinnamon
- ¼ tsp salt
- 1 package (2 crusts) refrigerated pie crusts, set out at room temperature for 15 minutes
- 1 egg, beaten with 1 Tbsp water
- raw or “sanding” sugar, for sprinkling
Instructions
- In a medium pan combine the apples, sugar, honey cinnamon and salt. Bring to a simmer and cook over low heat for about 10 minutes, or till the apples have softened and the juices have thickened. Remove from heat and let cool.
- Preheat oven to 400°F; line two baking sheets with parchment paper. Unroll one pie crust on a work surface. Use your cutter to make as many circles as you can; place on your prepared baking sheets.
- Put a lollipop stick in the center of each circle, pressing down lightly to secure. Place 1 tsp cooled filling on each circle. Use a pastry brush to brush a bit of the beaten egg around the edge of each circle.
- Unroll the second pie crust and cut out an equal number of circles to the first crust – place atop the filled crusts and press lightly to seal. Crimp the edges with a fork and make a few small incisions in the center to allow steam to escape.
- Brush tops with the egg and sprinkle with the raw sugar (pops may be frozen at this point – reheat directly from the freezer, adjusting baking time by a few extra minutes).
- Bake pops for 20 minutes; transfer trays to wire racks to cool completely. Serve warm or at room temperature.
Notes
- The pops can be frozen before baking. Reheat directly from the freezer, adjusting baking time by a few extra minutes.
- The pops may be kept tightly sealed, at room temperature, for 3-5 days.
- You will need a 2-3” cookie cutter (or drinking glass) and lollipop sticks for this recipe.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: High Holidays