Petite Apple Pie Pops pack appeal

(Apple Pie Pops are an easy-to-eat treat that will be a hit with kids and adults/AP Photos,Larry Crowe)

If you still have an abundance of apples sitting around your kitchen, there is a recipe for a really deep-dish apple pie you might want to try on today’s Busy Cook in the Poughkeepsie Journal.

The recipe, adapted by The Associated Press from Laura Washburn’s “Cooking with Apples & Pears,” Ryland, Peters & Small, 2009, carries some heft, using 3 pounds of apples. It’s made in a 9 ½-inch springform cake pan, so it’s deep and rich, finished with a streusel topping.

And while you’re in apple mode, here’s another recipe adapted by AP, that was inspired by blogs, including Bakerella.com and Luxirare.com. You should definitely check out these fantastic blogs, which have a host of unique, appetizing recipes.

These cunning Apple Pie Pops are like a bite of pie on a stick. Kids of all ages will love them.

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

Start to finish: 45 minutes
Servings: 20 pops

1. 2 large apples or 3 small, peeled, cored and diced
2. 1/2 cup sugar, plus 2 tablespoons, divided
3. 1 teaspoon lemon juice
4. 1/2 teaspoon apple pie spice blend
5. 1 tablespoon cornstarch
6. 1 tablespoon water
7. 15-ounce package prepared rolled pie dough (contains 2 pieces)
8. 20 lollipop sticks
9. 1 egg yolk
10. 1 teaspoon water
11. 1 teaspoon cinnamon
    

• Heat the oven to 375 F. Line 2 baking sheets with parchment paper, then coat the paper with cooking spray.
• In a medium saucepan over medium-high, combine the apples, 1/2 cup of the sugar, lemon juice and apple pie spice.
• Bring to a boil, then cook for 2 minutes.
• In a small glass, mix the cornstarch and water, then add to the apples. Stir and continue cooking until thick.
• Remove the apple mixture from the 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 3-inch round cookie cutter to cut 10 circles of dough from each. Knead and reroll the scraps as needed.
• Place a scant tablespoon of apple filling in the center 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 the dough around the stick to anchor it. Arrange the pie pops on the prepared baking sheets.
• In a small bowl, whisk together the egg yolk and water, then brush it over the tops of the pops. In a small bowl, mix together the remaining 2 tablespoons of sugar and the cinnamon. Sprinkle over the pops.
• Bake for 15 minutes, or until golden brown.
• Let cool for a few minutes on the baking sheet.