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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Apple-Berry Pie Pops Recipe

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This recipe for Apple-Berry Pie Pops is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 peeled and cut (1/4 inch pieces) apples
1/2 cup raspberries
3 T. sugar
1 T. fresh lemon juice
1 T. Unsalted butter
2 T flour, plus more for dusting
1/4 t. cinnamon
2 14-oz. packages refrigerated pie dough
1 large egg, beaten
Turbinado sugar, for sprinkling (optional)
Lollipop sticks
Directions:
Directions:
Toss the apples, berries, sugar and lemon juice in a large bowl. Melt butter in a medium skillet over medium heat. Add the fruit mixture, cook and stir occasionally until the apples are soft, 8 to 10 minutes. Sprinkle in the flour, cinnamon and nutmeg; stir until the juices begin to thicken, about 1 minute; set aside to cool.

Preheat oven to 375º

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 (about 48 rounds). Arrange half of the rounds on baking sheets; put a teaspoonful of filling in each center. Brush 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 egg and sprinkle with Turbinado sugar. Cut a small x in the center to allow steam to escape. Bake 22-24 minutes. Cook slightly on baking sheets; insert a lollipop stick into each. Let cool completely. Store in an airtight container up to 3 days.

 

 

 

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