Apple Pomegranate Pie Pops

This fun pie pop recipe is perfect for parties. For pretty presentation, wrap each pie pop in a small plastic bag and secure with a ribbon.

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  • prep time 25 min
  • total time 50 min
  • ingredients 8
  • servings 10
Recipe by Angie McGowan
October 21, 2012
 

Ingredients

2
cups chopped Granny Smith apples
1/4
cup packed brown sugar
1/4
cup pomegranate juice
1
teaspoon cornstarch
1/4
cup pomegranate seeds
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
10
paper lollipop sticks
2
tablespoons butter, melted

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LOCATION

Steps

  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • 2 In 1-quart saucepan, mix apples, brown sugar, pomegranate juice and cornstarch. Heat to boiling over medium heat; cook 10 to 15 minutes, stirring occasionally, until sauce is very thick and apples are tender. Remove from heat; stir in pomegranate seeds.
  • 3 Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch scalloped or round cookie cutter, cut 10 rounds from each crust.
  • 4 Place 10 of the rounds on cookie sheet; gently press 1 lollipop stick into each round. Spoon 1 tablespoon apple filling on rounds with sticks. Place second round on top of each; gently press edges to seal. Lightly brush tops with melted butter.
  • 5 Bake 9 to 12 minutes or until golden brown. Cool at least 10 minutes before serving.
  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • 2 In 1-quart saucepan, mix apples, brown sugar, pomegranate juice and cornstarch. Heat to boiling over medium heat; cook 10 to 15 minutes, stirring occasionally, until sauce is very thick and apples are tender. Remove from heat; stir in pomegranate seeds.
  • 3 Remove pie crusts from pouches; unroll on lightly floured work surface. Using 3-inch scalloped or round cookie cutter, cut 10 rounds from each crust.
  • 4 Place 10 of the rounds on cookie sheet; gently press 1 lollipop stick into each round. Spoon 1 tablespoon apple filling on rounds with sticks. Place second round on top of each; gently press edges to seal. Lightly brush tops with melted butter.
  • 5 Bake 9 to 12 minutes or until golden brown. Cool at least 10 minutes before serving.

Tips

Expert Tips

If you have leftover filling, reroll the scraps from the pie crust and cut 4 more rounds to make 2 more pie pops.

For a pretty party presentation, wrap each pie pop in a small plastic bag and secure with a ribbon.

Nutritional information

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No nutrition information available for this recipe
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