Crispy Baked Apple Pie Pops Recipe

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a small saucepan over medium heat, melt the butter and add the finely diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.

Cook the apple mixture for about 5 minutes, stirring occasionally, until the apples are tender and the juices have thickened. Remove the saucepan from the heat and allow the filling to cool completely before assembling the pops.

Roll out the pie crusts on a lightly floured surface to smooth out any creases. Use a 3-inch round cookie cutter to cut out 16 circles from the dough, re-rolling the scraps once if necessary to get the final circles.

Lay 8 dough circles onto the prepared baking sheet and gently press a wooden popsicle stick into the center of each circle, ensuring it goes about halfway up the dough. Spoon about 1 tablespoon of the cooled apple filling directly over the top of the stick on each circle, leaving a 1/4-inch border around the edges.

Lightly brush the edges of the filled circles with water, then place the remaining 8 dough circles on top. Use the tines of a fork to firmly crimp and seal the edges of the pops together, which prevents the filling from leaking out during baking.

Brush the top of each pie pop with the beaten egg wash and cut a small 'X' in the center of each pop to vent steam. Sprinkle the tops generously with coarse sugar for a sweet, crunchy finish.

Bake for 18 to 20 minutes, or until the pastry is puffed and beautifully golden brown. Let the pops cool on the baking sheet for 5 minutes before transferring them to a wire rack, then serve them warm alongside a bowl of warm caramel sauce for dipping.