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-in or 25-cm) lollipop sticks or flat wooden sticks
Preheat oven to 400°F(200°C). Using Baker's Roller®, roll one pie crust dough onto Pastry Mat into a 12-in. (30-cm.) circle. Cut out 8 rounds of crust using Cut-N-Seal® and set aside. Repeat with second crust. Cut out shapes in the centers of half of the rounds with small cookie cutter shapes. Scoop one rounded scoop of filling into centers with the remaining rounds and top with cut-out rounds. Use Cut ’N Seal® to seal edges. Insert sticks into pies, halfway up through pies, pressing firmly around stick to seal. Place pie pops on Cookie Sheet. Bake 15-18 minutes or until golden brown; remove from oven. Cool 5 minutes.
- 8 servings