Apple Pomegranate Pie Pops

Blogger Angie McGowan of Eclectic Recipes shares a fun pie pop recipe that’s perfect for parties.

(0)
(0)
Save and Share
  • prep time 25 min
  • total time 50 min
  • ingredients 8
  • servings 10
 

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

SAVE ON THIS RECIPE!

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.

EXPERT TIPS

toggle

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

toggle