Apple Pie Pops are a quick and easy dessert you can make for your kids or for a fun 4th of July party.
Apple Pie Pops are one of our favorite desserts to make for parties and get togethers. Last year we actually made pumpkin flavored pie pops for a Halloween party and I cut them into different Halloween shapes from pumpkins to mummies and frankensteins.
For the 4th of July you can cut these apple shapes, flags, stars, circles, or bursts (like a firework bursting).
Want to make these Apple Pops for different holidays?
- Valentines Day: Cherry Pie or Nutella Pops in heart shapes.
- St. Patrick’s Day: Mint Chocolate in shamrock shapes or pot of gold shapes.
- Easter: Carrot Cake Jam in egg shapes.
- Halloween: Pumpkin pie in pumpkin shapes, ghost, mummy, or Frankenstein.
- Thanksgiving: Pumpkin or apple in pumpkin or turkey shapes.
- Christmas: Any flavor in ornament shapes, Christmas trees, gift boxes.
The easiest ways to make these pie pops is to use pre-made pie crust and use cookie cutters to make them to your desired shapes.
I LOVE these cookie cutters and they’re just an amazing bargain.
You’ll also need lollipop sticks for these Apple Pie Pops.
Want to save these Apple Pie Pops for later?
And you can actually freeze them ahead so you can bake them off as you need them. If you want to make these pops and have them ready to bake, just skip the step of adding the egg wash and the sugar. Freeze the pops on the sheet pans then carefully move to a freezer. Store them in a freezer safe container.
When you’re ready to bake them off add the egg wash and bake at 350 degrees. It may take and additional 3-5 minutes to bake past the time listed in the recipe card.
Apple Pie Pops
- 1 box pie crust (two crusts)
- 2 grannysmith 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
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 3/4 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.