Apple pie on a freakin stick! (As my co-workers would say)
Apple Pie Filling
4 to 5 Cooking Apples (pealed, cored and cubed ) I used 2 Granny Smiths and 2 Honey crisps
2/3 c. water
3/4 c. sugar
1 tsp. cinnamon
2 tbsp. butter
Pinch of salt
Pinch of nutmeg
1. Put the above mixture in a saucepan and cook until the apples are tender, 10 to 15 minutes.
2. Combine 1/4 cup water with 1 tbsp. cornstarch. Stir into apple mixture and cook one minute. Let the apple mixture cool to room temperature before filling your pies.
Flaky Pie Crust
2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water
1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
2. Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
3. After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. Using a rolling pin, apply light pressure while rolling outwards from the center of the dough to the thickness of 1/8 of a inch. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking.
1. Take 2 round cookie cutters one slightly bigger than the other. And make two circles for your one pie pop. This will make roughly 18 pies.
2. Place one circle down on the parchment paper and put a stick on top of it about a inch in.
3. Now put a dollop of your apple mixture right into middle and cover it with you larger circle. Taking either a lollipop stick or a fork, seal or “crimp” the edges of the pie dough to seal the pops.
4. Lastly, brush each completed pie pop with the egg wash. Bake the pie at 350*F degrees until the crust is golden brown, about 15 to 20 minutes.