Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
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.
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.
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.
Bake 9 to 12 minutes or until golden brown. Cool at least 10 minutes before serving.