cup, napkin, party pick c/o Susty Party
I’ve loved Labor Day a whole lot more since not being in school. It used to be the signifying holiday that summer was over. While that’s still kind of true, I choose to see it as a jumpstart to fall–the best New England season. And this recipe gets right to the good stuff. I knew with Susty Party’s sweet checkered collection, I had to pull out a timeless recipe that blends the best of fall with a little farewell to summer. So these two-bite apple pie pops are the delicious result. I cut some corners with not making my own pie dough or crafting a homemade filling, but time was tight (and nobody noticed). They look adorable when fanned on a plate or stood up in a small vase with sugar. So they’ll be recreated this weekend for a sweet holiday treat!
And don’t forget, when ordering this cute tableware from Susty Party, use code “onebrassfox” for $10 off your purchase!
INGREDIENTS:
- 1 nine inch pastry dough pie crust
- 1 package of lollipop picks
- 1 cup pie filling
- 1 egg white
- sugar for garnish
DIRECTIONS:
- Preheat oven to 375.
- Line a baking sheet with parchment paper.
- Roll out pastry dough on a lightly floured surface.
- Using a cookie cutter (or in my case a crystal champagne flute–all about resourcefulness), cut small circles from the pastry dough. Be sure to cut an even number of circles so that your top-to-bottom ratio works.
- Place half of the circles on the prepared baking sheet.
- Gently press a lollipop stick halfway up onto each circle.
- Spoon half a tablespoon of pie filling into the center of each pop.
- Place another pastry dough circle on top of each pop.
- Press the edges with a fork to seal.
- Brush with an egg wash and sprinkle with sugar.
- Bake for 12-15 until the tops turn golden brown.
- Remove from oven, cool, and serve.
Check out Salsa, Squash, S’mores & More: Recipes for the End of Summer
by Rachel Geeser at Mode
