Last week a friend gave me a bunch of apples she had picked at the orchard to make an apple pie. The next day my parents’ brought me more orchard apples, to again, make an apple pie. Clearly, apple pie was in my future for the week. Last week I made 3 different apple pies. The most novel was apple pie on a stick with dipping sauces. I have seen cake pops and pie pops sprouting up all over and I love the idea. My inspiration came from one of my favorite restaurant desserts. Buddakan’s Dim Sum Donuts. A comfort food made mini with a variety of dipping sauces. Perfection! The apple pie pops were a joint effort between me and my 6 year old. We had so much fun. My 4 year old, lover of all lollipops was enchanted with pie that came in lollipop form. I, lover of variety and cute things, was enchanted by having these cute apple shaped apple pies on a stick an being able to dip them in two different sauces. My husband just loved the taste. And my 6 year old, well he loved everything about them!
We cut up the apples into a small dice and spiced them and cooked them. Since the pies are small they don’t bake for as long, pre-cooking the apples ensures they are ready when the pies are. Zach cut out cute little apple shapes out of pie dough with a cookie cutter (okay, okay we confess… we didn’t have an apple shaped cookie cutter but we had a pumpkin and looks about the same in the end anyway) and I inserted a stick, dolloped on a small mound of cooled apple pie filling in the center, and topped it with another apple shaped pie crust cut out. We then crimped the edges with a fork, gave them an egg wash and sugar coating (to get crisp golden tops) and baked them. While they were in the oven, we made a spiced whipped cream dipping sauce and a salted caramel dipping sauce. Both were delicious on their own, but I loved them together! Yum!
Recipe: Apple Pie Pops
- 2 Apples – small dice
- Lemon – juiced
- 1/2 cup Sugar + additional for sprinkling
- 1 tsp – Cinnamon
- 1/8 tsp – Cardamom
- 1/8 tsp – Freshly Grated Nutmeg
- 1 tbs Cornstarch
- 1 tbs + 1 1/2 tsp Cold Water
- Prepared Pie Crust – (2) 9″ discs
- 1 Egg Yolk
- Lollipop Sticks
- Preheat oven to 375 degrees.
- Dice apples and mix with juice of 1 lemon, 1/2 cup sugar, cinnamon, cardamom and nutmeg.
- Cook apple mixture in a pan over medium-high heat. Bring to a boil and cook 2 minutes.
- While apples are cooking combine cornstarch and 1 tablespoon cold water in a small bowl.
- Mix into apple pie mixture and cook 1 minute longer until liquid thickens.
- Using a cookie cutter (we used a pumpkin shape but you can also just use a circle) cut out the shapes from prepared pie dough. Place the cut outs on a parchment lined cookie sheet.
- Gently press a lollipop stick into the pie dough cut out. Place the stick 3/4 of the way up the pie dough.
- Dollop some of the pie filling into the center of the dough and top with another cut out of pie dough. Use a fork and press down on the edges of each pie pop to seal and crimp and the edges together.
- Mix together egg yolk and 1 1/2 tsp water in small bowl. Brush the egg wash on to the top of each pie and sprinkle with sugar.
- Bake for 15 minutes, until golden.
- Let cool on a wire rack and serve with sauces for dipping.
Recipe: Salted Caramel Dipping Sauce
- 1 1/3 cup Sugar
- 1/4 cup Water
- 3/4 cup Heavy Cream
- 1/2 cup Butter
- 1/4 tsp. Sea Salt
- 1/4 tsp Vanilla Extract
- Combine sugar and water over medium-high heat and cook until it is golden and bubbly.
- Whisk in the heavy cream and cook until it bubbles.
- Whisk in the butter.
- Once butter is melted add in sea salt and vanilla and remove from heat.
- Let sauce cool before serving. It will thicken as it cools.
Recipe: Spiced Whipped Cream
- 3/4 cup Heavy Whipping Cream
- 2 tbs Sugar
- 1/4 tsp Ginger
- 1/4 tsp Cinnamon
- 1/4 tsp Vanilla
- Using an electric mixer whip heavy cream and sugar on high speed until soft peaks form.
- Add in ginger, cinnamon and vanilla and continue to beat an additional 30 seconds.