These Apple Pie Pops are heart shaped pies filled with cinnamon apples and drizzled with a powdered sugar glaze. Wrap them up with a bow for a cute Valentine’s Day treat for a friend.
Valentine’s Day is around the corner and I was brainstorming a fun treat to make with my kids these Apple Pie Pops came to my mind. What’s not to love about cinnamon apples wrapped up in a heart shaped pie crust and baked until nice and golden. I added a powdered sugar glaze and sprinkles to make them a little more festive.
First, I started with some vibrant yellow Opal apples. They’re sweet, crispy, and are known for their naturally non-browning nature. They’re a cross between a Topaz and a Golden Delicious apple.
I had to test if this was actually true so I fed my kids half an apple and let the other half sit on the counter for eight hours. Eight hours! The verdict? Did. Not. Brown. At. All.
So many solutions to problems I have had over the years with apples oxidizing. My kids love cut up apples in their lunch but by the time school lunch rolls around the apples are usually scary and brown. Not with these. Same for salads.
My all-time favorite salad is lettuce is topped with diced apples, candied pecans, and Gorgonzola cheese. I’m usually reluctant to make it for events because the apples start to brown. No more. Bring on the salad.
These Apple Pie Pops are so easy to make. I started by cooking the apples in a little brown sugar and cinnamon. You don’t need a lot of sugar because Opal apples are sweet all on their own.
I used store bought pie crust but you could use homemade as well. You want to use a heart shaped cookie cutter that is from 2 to 3 inches in diameter. Anything bigger than that will be too heavy for the stick to support.
Add some cooled apples to the center of the heart. You want enough filling to make it taste like apple pie but not too much so that the pie crust bursts.
Lollipop sticks can easily be found at the craft store or any major grocery store.
Crimp the edges with a fork and brush with an egg wash to seal those edges nice and tight.
After the Apple Pie Pops have baked a simple powdered sugar drizzle on top gives it that finishing touch.
Tie a bow on them and you’re done!
If you’re feeling extra festive, add some sprinkles!
If you want to give them away to a friend, wrap them up!
Oops. Quality control. I had to take a bite.
Apple Pie Pops
Servings: 10 pops
peeled and diced (about 2-3 apples)
14.1 ounce package refrigerated pie crusts
- Heart shaped cookie cutter
2-3 inches in diameter
- Lollipop sticks, Bags for wrapping, Ribbon, sprinkles
In a large skillet, melt the butter. Add the apples, brown sugar, cinnamon, salt, and nutmeg. Cook for 5-6 minutes or until apples are soft. Sprinkle the flour over and cook an additional minute. Remove from heat and cool.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Unroll pie crusts and cut out hearts. Roll out the scraps and cut out additional hearts. You should have 20 hearts total.
Beat an egg in a small bowl and set aside.
Spoon about 1 tablespoon of the apple filling in the center of 10 of the hearts. Place a lollipop stick in halfway up the apple filling (underneath). Using a pastry brush or your finger, brush the outside edge of each heart with the egg wash.
Top each with the remaining 10 pie crust heart. Using a fork, crimp the edges of the hearts sealing together. Brush tops of the pie crust hearts with egg wash.
Bake 14-16 minutes or until golden brown.
For the glaze: In a small bowl whisk together the powdered sugar and milk. Add more or less sugar to desired consistency. Using a fork drizzle over apple pie pops and top with sprinkles if using. Eat or wrap in bags and tie with a ribbon for a gift.