These are so cute and a fantastic way to have apple pie without all the mess. 

What you'll need:
Apple Pie Filling
Pie Dough
Egg Wash (1 egg, splash of milk)
Sugar, for the top
Lollipop Sticks (I bought mine at bulk barn)
Rolling Pin
Bags and ties (optional)

Instructions:
Begin with using your favourite apple pie recipe, find my recipe here. Or you can buy store bought pie dough and filling to save some time. The only adjustments I made to my recipe is that I cut the apple into smaller slices so the filling would be less clumpy and would fit nicely into these pops.

Preheat your oven to 350 F degrees. 

Roll out your pie dough until it is nice and thin, because these are bite sized you don't want a mouthful of dough. Using a cookie cutter, a small ramekin or just free hand (I used a ravioli stamp), cut out two inch circles of the dough. 

Take one dough disc and place it on a cookie sheet, then place a lollipop stick in the centre, press into the dough gently. Using a small piece of scrap dough cover the top of the lollipop stick for reinforcement. 

Add a small dollop of your filling to the centre of the dough disc. 

Place another dough disc on top and stretch the edges slightly over the bottom dough disk and press down around the edges with a fork. I did this twice to reinforce the edges and make sure they did not lift up while in the oven. Cut a small slit in the top of the dough to allow steam to escape. 

In a small bowl make your egg wash by mixing one egg with a teaspoon of milk and brush over the top of your pop. Sprinkle generously with sugar and place in the oven for 15 minutes or until golden brown. 

ote: You can place the entire pop into the oven, the lollipop sticks will not burn or turn brown, there is no need to cover them.

Remove from oven and allow to cool completely before placing in bags. I used standard sandwich bags and tied it with twine to give it that rustic look. You can also store them in a tupperware container or serve right away. 

​