Pie pops take the pressure out of baking pie: Recipe for Apple Pie Pops

How much cute can you handle in a pie?

We fell in love with the idea of mini apple pie pops after seeing versions of them on several blogs, including Bakerella.com and Luxirare.com. Everything tastes better when it's tiny and on a stick, right?

The trick to getting an apple pie to perch happily on the end of a lollipop stick is to shape the pie into a crescent, rather than a round. This allows the dough to wrap around and more fully anchor itself to the stick.

It's also important to use a thick apple filling that is partially cooked on the stove. These pops bake more quickly than a standard pie, so they won't be in the oven long enough for the apples to cook entirely there.

Be sure to use cardboard lollipop sticks (available at craft and baking shops), not plastic.

Apple Pie Pops

2 large apples or 3 small, peeled, cored and diced

125 ml ( 1/2 cup) sugar, plus 30 ml (2 tbsp), divided

5 ml (1 tsp) lemon juice

2 ml ( 1/2 tsp) apple pie spice blend

15 ml (1 tbsp) cornstarch

15 ml (1 tbsp) water

1 pkg (425 g/15 oz) prepared rolled pie dough (contains 2 pieces)

20 lollipop sticks

1 egg yolk

5 ml (1 tsp) water

5 ml (1 tsp) cinnamon

Heat oven to 190 C (375 F). Line 2 baking sheets with parchment paper, then coat paper with cooking spray.

In a medium saucepan over medium-high, combine apples, 125 ml ( 1/2 cup), lemon juice and apple pie spice. Bring to a boil, then cook for 2 minutes. In a small glass, mix cornstarch and water, then add to apples. Stir and continue cooking until thick.

Remove apple mixture from heat and set aside.

One at a time, unfold each sheet of pie dough and run a rolling pin over it several times. Use a 7.5-cm (3-inch) round cookie cutter to cut 10 circles of dough from each. Knead and reroll scraps as needed.

Place a scant tablespoon of apple filling in the centre of each circle. If you have a dumpling press, it works great to seal these. Otherwise, fold each round in half and seal the edges by crimping with a fork.

Poke a lollipop stick into the corner of the crescent and run it up the inside of the fold. Pinch dough around stick to anchor it. Arrange pie pops on prepared baking sheets.

In a small bowl, whisk together egg yolk and water, then brush over tops of the pops. In a small bowl, mix together remaining 30 ml (2 tbsp) sugar and cinnamon. Sprinkle over pops.

Bake for 15 minutes or until golden brown. Let cool for a few minutes on the baking sheet.

Makes 20 pops.