Apple Pie Pops

Looking for a tasty dessert? Then check out these delicious apple pie pops made using Pillsbury® refrigerated pie crust and drizzled with glaze.

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Servings 6

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( 9 ) Ratings

9 Ratings

5 Stars 33%

4 Stars

3 Stars 20%

2 Stars 13%

1 Stars 13%

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ingredients 11
Prep Time 25 min
Total Time 50 min

Ingredients

Filling

1: tablespoon butter or margarine

1 1/2: cups thinly sliced, peeled apples (1 1/2 medium)

1: teaspoon lemon juice

1/4: cup caramel topping

Crust

1: Pillsbury® refrigerated pie crust, softened as directed on box

8: craft sticks (flat wooden sticks with round ends)

1: egg white, beaten

1: teaspoon sugar

1/8: teaspoon ground cinnamon

Glaze, if desired

2: tablespoons powdered sugar

1 1/2: teaspoons milk

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Directions

1 In 8-inch skillet, melt butter over medium heat. Add apples and lemon juice; cook, stirring occasionally, until apples are almost tender. Stir in 1/4 cup caramel topping; continue cooking until sauce is thick and coats apples. Set aside.
2 Meanwhile, heat oven to 400°F. Unroll pie crust onto cutting board. Using 3-inch round cutter, cut out 12 rounds. Place 6 rounds on ungreased cookie sheet. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Place 1 craft stick in each filling.
3 Flatten remaining rounds until 4 inches in diameter. Brush underside of each round with egg white; place over fruit. Press edges together; seal with fork. Cut small slit in top crusts to vent steam. Brush tops with remaining egg white. In another small bowl, mix 1 teaspoon sugar and the cinnamon; sprinkle over tops.
4 Bake 12 to 15 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool at least 10 minutes before serving. If desired, in small bowl mix glaze ingredients until smooth. Drizzle with glaze.