Apple Pie Pops

Apple Pie Pops


Refrigerated pie crusts (15 oz. box – has 2 crusts in it.) Apple Pie Filling (21 ounce can – this is enough to do 2 batches.) Sugar


12 – 16 Popsicle or cookie sticks

2 ½” cookie/biscuit cutter or round glass

3″ cookie/biscuit cutter or round glass



Unroll the pie crusts and roll out with rolling pin just to smooth them out.  Cut out same number of circles with 2 1/2″ round cutter and 3″ cutter.  Place one 2 ½” round crust on baking sheet lined with either a nonstick mat or parchment paper. Place stick down on the round crust about ¾ of the way up and push in a little so the crust will bake around it for more stability. If your apple pie filling has larger chunks in it, mash with a potato masher first so the filling is finer.  Spoon about 1 teaspoon of filling in middle of each crust – keep the filling away from the edges.
Place the 3″ round on top of the filled crust and seal the edges by pressing down with a fork all the way around or a shorter cookie stick.
Mix a little bit of sugar and cinnamon together in a small bowl then sprinkle on the top crust.
Bake in a preheated 400 degree oven for about 15 – 17 minutes until edges are browned.
Cool on baking sheet for 5 minutes.
Cool completely on cookie rack before handling.

Store in an airtight container for up to 2 days.  Can be stored in the refrigerator for up to 1 week.

Makes 12-16 pops.