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Apple Pie Pops

(9)

2 reviews

25 min prep time
50 min total time
11 ingredients
6 servings

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

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

Steps

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pie Pop

Calories: 220
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 15%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 240mg; 10%
Total Carbohydrate: 29g; 10%
Dietary Fiber 0g 0% Sugars 10g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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