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.

By Angie McGowan

Created October 21, 2012

Make with

Pillsbury Pie Crust

Ingredients

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.

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.

No nutrition information available for this recipe