Apple Pomegranate Pie Pops

apple pomegranate pie pops Dessert
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. MORE+ LESS-

Created October 21, 2012
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust


cups chopped Granny Smith apples
cup packed brown sugar
cup pomegranate juice
teaspoon cornstarch
cup pomegranate seeds
box Pillsbury™ refrigerated pie crusts, softened as directed on box
paper lollipop sticks
tablespoons butter, melted


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  • 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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