Pop-up sweetness: Apple-Berry Pie Pops
- 2 apples, peeled and cut into small dices
- 1/2 cup cranberries
- 1 tablespoon granulated sugar
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon butter
- 1 tablespoon flour
- 1/4 teaspoon ground cinnamon
- 1 package refrigerated pie dough
- 1 large egg, beaten
Toss the apples, raspberries, granulated sugar and lemon juice in a large bowl. Melt the butter in a saucepan over medium heat. Add the fruit mixture and cook, stirring occasionally, until the apples are soft and the cranberries break down, 8 to 10 minutes.
Sprinkle in the flour and cinnamon and stir until the juices begin to thicken, about 1 minute; set aside to cool completely. Preheat the oven to 375 °F/ 190°C. Unroll the pie dough on a lightly floured surface. Cut out rounds or hearts with a cookie cutter or glass.
Arrange half of the hearts on the prepared baking sheets; put a rounded teaspoonful of filling in the center of each. Insert a lollipop stick into each.
Brush the edges of the dough with water, then top with the remaining dough rounds, crimping the edges together with a fork to seal.
Brush the pies with the beaten egg. Cut a small X in the center of each to allow steam to escape. Transfer to the oven and bake until golden, 20 minutes. Let cool completely on the baking sheet.