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Apple Pomegranate Pie Pops

Apple Pomegranate Pie Pops
  • Prep 25 min
  • Total 50 min
  • Ingredients 8
  • Servings 10
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


  • 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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 10 paper lollipop sticks
  • 2 tablespoons butter, melted


  • 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
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