APPLE-BERRY PIE LOLLIPOPS
MAKES 24 LOLLIPOPS.
3 apples, peeled, cut into 1/4" pieces
1/2 cup raspberries
3 tbs sugar
1 tbs lemon juice
1 tbs unsalted butter
2 tsp flour
1/4 tsp cinnamon
Pinch of nutmeg
Two 14 oz pkgs pie dough
1 egg, beaten
Toss apples, raspberries, sugar and lemon juice in a bowl. Melt butter in a skillet. Add fruit mixture, cook until apples are soft and raspberries break down. Sprinkle in flour, cinnamon and nutmeg, stir until juices begin to thicken. Set aside to cool. Heat oven to 375 degrees. Line 2 baking sheets with parchment. Unroll pie dough on a floured surface. Cut out 2 1/2" rounds with a cookie cutter, 48 rounds. ARRANGE half of the rounds on baking sheets, put a teaspoonful of filling in center of each. Brush edges of dough with water, then top with remaining dough rounds, crimping edges together to seal. Brush pies with egg, sprinkle with sugar. Cut a small x in center of each. Transfer to oven, bake until golden 24 min. Let cool slightly on baking sheets, then insert a lollipop stick into each, then SERVE...
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