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Apple Pomegranate Pie Pops

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25 min prep time
50 min total time
8 ingredients
10 servings

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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.

Angie McGowan

October 21, 2012

Ingredients

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 Pillsbury™ refrigerated pie crusts, softened as directed on box

10: paper lollipop sticks

2: tablespoons butter, melted

Steps

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.

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 134.7

% Daily Value

Total Fat: 7.2g; 11%
Saturated Fat 3.5g 17%
Cholesterol: 10.1mg; 3%
Sodium: 106.3mg; 4%
Total Carbohydrate: 18.0g; 6%
Dietary Fiber 0.8g 3% Sugars 7.0g
Protein: 0.2g

% Daily Value*:

Vitamin C: 0.70%; 1%
Calcium: 0.60%; 1%
Iron: 0.40%; 0%

Exchanges:

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

Comments + Recipe Twists

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