Mini Apple Pies on A Stick. I love ’em. This past week for small groups, my husband came up with the idea for a stick theme. Yes, all of our food was on a stick. I think you might be able to figure out a way to put anything on a stick. My friend Courtney had made these last year sans stick. I will say with or without the stick, they are yummy!
Mini Apple Pies on a Stick
2 large apples or 3 small, peeled, cored and diced
1/2 cup sugar, plus 2 tablespoons, divided
1 teaspoon lemon juice
1/2 teaspoon apple-pie spice blend
1 tablespoon cornstarch
1 tablespoon water
15-ounce package prepared rolled pie dough (contains 2 pieces)
10 – 12 sticks
1 egg separated
2 teaspoons water, separated
1 teaspoon cinnamon
1 teaspoon sugar
In a medium saucepan over medium-high heat, combine the apples, 1/2 cup of the sugar, lemon juice and apple-pie spice. Bring to a boil, then cook 2 minutes. In a small glass, mix the cornstarch and water, then add to the apples. Stir and continue cooking until thick.
Remove the apple mixture from the heat and set aside.
Preheat oven to 375°. If not using a nonstick cookie sheet line with parchment paper and set aside.
Unroll the pie crusts on a lightly floured surface. Roll each crust to be about a 12 inch circle. Make 10 – 12 cutouts from each crust. Place half the cutouts on the baking sheet and press the lollipop sticks into the center of each. Spoon a little filling into the middle of each.
Take your egg white and add a teaspoon of water, whisk until frothy. With your finger brush the egg white on the edges of the cutouts. Place the other cutouts onto the filling and with a fork seal the edges. Make sure the dough is pressed firmly around the stick.
Whisk the egg yolk and a teaspoon of water in a small bowl. Brush onto the top of the pies. Combine the sugar and cinnamon. Sprinkle over the top of the pies.
Bake for 15 -20 minutes or until golden. Let cool on baking sheet.
One at a time, unfold each sheet of pie dough and run a rolling pin over it several times. Use a 3-inch round cookie cutter to cut 10 circles of dough from each. Knead and reroll the scraps as needed.