Apple Berry Pie Pops Recipes

Steps:

• For the pie crust: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers; if it doesn't hold together, add up to 4 more tablespoons ice water 1 tablespoon at a time, pulsing and checking the dough after each addition. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight.
• For the apple pie filling: Peel and core the apples; slice 1/4 inch thick. Transfer to a bowl and toss with the sugar and lemon juice.
• Melt the butter in a medium skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally and breaking up with a wooden spoon, until very soft, 12 to 15 minutes. Add the flour, cinnamon and salt and cook, stirring, until the juices thicken, about 2 minutes. Let cool completely.
• Position 2 oven racks in the top and bottom third of the oven and preheat to 400 degrees F. Line 2 large baking sheets with parchment paper and set aside. Put the sugar in a shallow bowl and set aside.
• To assemble: Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thick. Cut into about 20 rounds with a 2 1/2-inch biscuit cutter, keeping the dough and rounds cool and rerolling scraps once if neccessary. Repeat with the second disk, for a total of about 40 dough rounds.
• Divide half of the dough rounds (about 20) between the baking sheets, leaving 1 inch of space around each. Dip the top 1 inch of a wooden ice-pop stick in the beaten egg and lay it on one of the rounds, positioning the tip in the center of the round. Repeat with the remaining sticks and dough rounds on the baking sheets. Dollop a generous teaspoonful of the cold apple filling in the center of each round, covering the tip of each stick. Brush the edges of the rounds with the beaten egg using a pastry brush. Put the remaining dough rounds over the rounds with the filling. Press the edges together gently to seal. Use a fork to crimp the rounds closed completely, making pops. Brush the tops with the remaining beaten egg and dust each pop with a generous pinch of sugar. Using a paring knife, make 5 small slits around the centers of each pop (they'll look like apple seeds).
• Bake, reversing the baking sheets top to bottom halfway through, until the dough is golden brown, 18 to 22 minutes. Let the pops cool on the baking sheets until cool enough to touch, about 5 minutes. Transfer to a wire rack to cool. Serve the pops warm or at room temperature.

Steps:

• In a large bowl, combine sugar and tapioca. Add apples and raspberries; toss to coat. Let stand for 15 minutes. Meanwhile, line a 9-in. pie plate with bottom crust; trim pastry even with edge., Spoon filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 375° for 45-55 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. Roll out top crust, and set aside.
• In a large bowl, mix together the sugar, tapioca, and cinnamon. Add blackberries and apple slices. Toss gently to coat without mashing the berries. Let stand for 20 minutes.
• Spoon filling into pastry lined pan. Dot with butter. Moisten the edge of the pastry with water. Cover with top crust; trim and crimp edge. Cut a few slits in the top to allow steam to escape during baking. Cover edge with foil to prevent over-browning.
• Bake in preheated oven for 25 minutes. Remove foil, and continue baking for 20 to 25 minutes, or until crust is golden brown. Cool on wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Roll pie crust out on a lightly floured work surface. Use a circular cookie cutter or glass to cut twenty four 2 1/2-inch rounds. Transfer 12 rounds to a baking sheet.
• Lay 1 cake-pop stick on each round with one end of the stick almost to the center of the round. Press the stick gently into the dough. Spoon about 1 teaspoon apple pie filling into the center of each round. Place the remaining dough rounds on top of each 'pop' and press the edges with a fork to crimp the border.
• Bake in the preheated oven until crust is golden and filling is hot, 20 to 25 minutes.

Steps:

• Make the apple butter: In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider. Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.
• Add the raspberries and blackberries and stir to combine. Cook for 1 minute, stirring to prevent scorching, then turn off the heat. Use a potato masher or immersion blender to break the mixture down to a coarse purée, being careful not to turn it into a paste.
• Return the pot to medium heat and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes; the apple butter is ready when you can dip a spoon into the pot and lift it out without any of the mixture dripping. You should have about 5 cups of apple butter. If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups. Cool completely.
• On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it's lining the plate.
• In a medium bowl, whisk the egg into the cooled apple butter until well combined. Pour into the prepared crust and smooth into an even layer. Refrigerate while you prepare the top crust, about 15 minutes.
• Roll out second disk of dough to ¼-inch thickness. Cut out triangles with 1-inch sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3-inch border. (You don't want cutouts on the portion you're going to crimp.) You can use a cutter, trace from a paper stencil or cut the shapes freehand with a paring knife. Place the cutouts at least ¾ inch apart. Remove and discard the cutouts, or egg wash them and use the same day to decorate another pie.
• Remove the pie from the refrigerator. Starting at one end of the top crust, gently roll up the crust onto the rolling pin. Gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie. Trim away any excess crust with scissors, leaving ½ inch all the way around the outside rim of the pie plate. Pinch the edges together to seal, tuck them under, and crimp as desired. Return the pie to the refrigerator and chill for 30 minutes.
• While the crust chills, place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Transfer the pie to the baking sheet, and egg wash the top crust. (Don't egg wash the crimped edges; they'll brown on their own.)
• Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. If the crust is browning too quickly, you can tent it with foil in the last 10 to 15 minutes.
• Cool pie on a rack at least 40 minutes before slicing and serving. The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.