Apple Pie Pops

Apple Pie Pops are the most fun twist on the classic dessert. Pie crust, cinnamon, apples, and sugar are combined into a cute pop.

These incredible treats were inspired by cake pops, but given the flavor of Classic Apple Pie. It’s the perfect Dessert Recipe to bring out at a party. 

Apple Pie Pops in a jar

Easy Apple Pops are made with pie crust cut into shapes with cookie cutters, filled with cinnamon apples, and baked on lollipop sticks. It’s an unexpected way to enjoy all the amazing flavors of apple pie. For more fun ways to enjoy apples try our recipes for Southern Fried Apples, or Apple Sheet Cake

We’ve all heard the saying “as American as apple pie.” That phrase is exactly what makes these mini apple pies perfect for a 4th of July party. To make them more patriotic, choose a cookie cutter that matches the theme. You can cut them into the shape of flags, stars, or a burst like a firework. Of course, you can also go with more simple cutouts like circles or apples. Either way, they’re a delicious dessert for the holiday. 

Apple Pie Pops collage

Along with the 4th of July, you can also enjoy these Apple Pie Pops over Thanksgiving or Christmas. Apple pies are a common dessert to serve over the holidays, so why not serve these Apple Pie Pops at your next holiday party? They’re sure to be a hit with all your guests. 

KEY INGREDIENTS

  • Pie crust dough: The pie crusts are the perfect base for this recipe. Not only, do they make the pops taste even more like apple pie, but they’re the perfect sturdy outer layer to keep everything together. 
  • Apples: Granny smith apples are ideal for apple filling because they don’t become too mushy while baking.
  • Cinnamon mixture: To flavor the apple mixture, all you need is cinnamon, salt, and sugar. Flour is also added to thicken the mixture. 
  • Egg wash: Whisk together an egg white to make the egg wash. It helps seal the crust so the filling doesn’t seep out, and it gives something for the sanding sugar to stick to. 
Apple Pie Pops on baking pan before baking

PIE INSPIRED DESSERTS

TIPS

  • Prep time: Start by preheating the oven to 350 degrees. Then line the baking sheets with parchment paper. 
  • Shapes: Dust work surface with a sprinkling of flour. Then lay the refrigerated pie crusts out on the floured surface. Use your choice of cookie-cutter, to cut the pie crusts into 36 shapes, and lay half of them on the prepared baking tray. Then place a pop stick onto the crust about ¾ of an inch up. 
  • Apple mixture: Add the diced apples, sugar, cinnamon, flour, and salt to a mixing bowl. Stir until the apples are well coated. Scoop 1-2 teaspoons of the apple mixture onto each of the prepared pie crusts. 
  • Egg wash: Place the remaining pie crust on top of the pie filling. Then press any air out and gently press down to combine it with the lower crust. Use a pastry brush to brush each pop with egg wash. Then sprinkle with sanding sugar. You could also use flaky sea salt if you prefer. 
  • Baking time: Put the baking sheets in the oven and bake for 10-12 minutes, until golden brown. Let the Apple Pie Pops cool on the baking sheet before serving. 
Apple Pie Pops on serving plate

VARIATIONS

  • Caramel apple pie: For a little extra sweetness, you can drizzle melted caramel over the apple filling before adding the second pie crust. 
  • Valentine’s pops: The great thing about this recipe, is that you can use the same basic idea to make fun pops for any holiday. To make them for Valentine’s, cut the pie crust into heart shapes. Then fill the pie crust with cherry pie filling or Nutella. 
  • St. Patrick’s Day: To make a St. Patrick’s Pop use a shamrock or pot of gold shape, and fill the crust with a mint chocolate mixture.
  • Easter: Shape the crust like Easter Eggs, and fill them with Carrot Cake Jam.
  • Halloween: For Halloween, use a pumpkin pie filling, and shape the pops like pumpkins, ghosts, mummies, or Frankenstein’s monster. 
  • Thanksgiving: The original Apple Pie Pops used in this recipe will work for Thanksgiving. You could also do a pumpkin filling, or make half of each. For festive shapes cut them into pumpkins or turkeys. 
  • Christmas: Most pie recipes are enjoyed over Christmas, so you can use any kind of filling you want. Ornament, Christmas tree, or gift box cookie cutters would be perfect. 
Apple Pie Pops in a stack

MORE APPLE RECIPES

HOW TO STORE

  • Serve: You can keep Apple Pie Pops at room temperature for up to 1 week. Just keep in mind that if it’s too warm the dough will become soft and start to fall apart. 
  • Store: You can also line an airtight container with parchment paper and lay the pops inside. Then they’ll stay good in the fridge for up to 3 weeks. 
  • Freeze: You could also freeze the Apple Pie Pops for up to 2 months. 

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Apple Pie Pops

Apple Pie Pops are the most fun twist on the classic dessert. Pie crust, cinnamon, apples, and sugar are combined into a cute pop.
Yield 18 Servings
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 box pie crust , two crusts
  • 2 Granny Smith apples , finely diced
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon flour
  • 1 pinch salt
  • 1 egg white
  • 2 tablespoons sanding sugar
  • 18 lollipop sticks

Instructions

  • Preheat your oven to 350 degrees.
  • On your cookie sheets add parchment paper or a Silpat.
  • Using your desired cookie cutter to cut out 36 shapes.
  • Lay half of them onto your cookie sheets and lay a lollipop stick onto the pie crusts (about ¾ of an inch in).
  • In a small bowl add the apple, sugar, cinnamon, flour, and salt and stir.
  • Put 1-2 teaspoons of filling onto the pie crust.
  • Cover with the remaining pie crusts and press any air out from under the top crust by lightly pressing it out from the center of the pie crust to the outside.
  • In a second small bowl add the egg white and a tablespoon of water and mix.
  • Brush on the egg wash over the pie crusts.
  • Sprinkle with coarse sanding sugar.
  • Bake for 10-12 minutes or until browned.
  • Let cool before carefully removing from the cookie sheet.

Nutrition

Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 34mg | Fiber: 1g | Sugar: 5g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Keyword: Apple Pie Pops
Apple Pie Pops collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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