Apple Pie Pops
Once you have the components assembled for these little bites, you are set to create a delightful treat. Apple Pie Pops will become a new family tradition! Let’s get started…
First, you will want to go to your local craft store and grab a package of lollipop sticks. I recommend getting the longer sticks so you have options for presentation.
Second, you will a need a basic pastry dough recipe. I’ll give you my favorite.
Basic Pastry Dough
Ingredients:
1 teaspoon coarse salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons ice water
Directions:
In a food processor, pulse flour and salt to combine. Add cold butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 3 tablespoons more water, 1 tablespoon at a time). Do not overmix. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to 3 days).
2 1/2 pounds McIntosh or Gala apples (about 5)
1 cup packed dark-brown sugar
1/2 teaspoon coarse salt
1 cinnamon stick
Directions:
- Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
- Remove cinnamon stick and reserve. Transfer mixture to processor (in batches if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.
1 large egg, beaten
4 teaspoons Slow-Cooker Pear and Apple Butter or store-bought apple butter or applesauce
Sugar, for sprinkling
- Preheat oven to 350 degrees. Make pastry dough and divide in half. On a lightly floured work surface, roll out each half to an 1/8-inch thickness. With a 1 1/2-inch floured cookie cutter, cut dough into 32 rounds and transfer 16 to a parchment-lined baking sheet.
- Brush lightly with egg, and gently press the top 1 inch of a lollipop stick onto each round. Place 1/4 teaspoon apple butter in center of each round and top with another dough round, pressing edges gently to seal. Brush tops with egg, sprinkle with sugar, and freeze on sheet 15 minutes. Bake until golden brown, 25 minutes, rotating sheet halfway through. Let cool on sheet before serving.
TIP: Pour the Apple Butter into decorative jars, tie with a ribbon and give as gifts!
Pingback: Superbowl Party Recipes | I Wish I Was in Dixie