Apple Pie Pops
- 1 pkg (14.1 oz or 410 g) refrigerated pie crust dough (2 crusts)
- 1 can (12 oz or 350 g) pastry filling
- 8 (10" or 25-cm) lollipop sticks or flat wooden sticks
Preheat the oven to 400°F (200°C). Use the Baker's Roller®, to roll one pie crust dough onto the Pastry Mat into a 12" (30-cm) circle. Cut out 8 rounds of crust with the Cut-N-Seal® and set them aside. Repeat with the second crust. Cut out shapes in the centers of half of the rounds with small cookie cutters.
Scoop one rounded scoop of filling into the centers of the uncut rounds; top with cut-out rounds. Use Cut ’N Seal® to seal the edges. Insert the sticks into the pies, halfway up through pies, pressing firmly around the stick to seal. Place the pie pops on a Cookie Sheet. Bake for 15–18 minutes or until the crusts are golden brown, then remove them from the oven. Cool for 5 minutes.
- 8 servings