Apple-Berry Pie Pops

Ingredients

• 3  apples peeled cut into 1/4-inch pieces such as Golden Delicious and/or McIntosh
• 1 large eggs beaten
• 2 teaspoons flour for dusting all-purpose plus more
• 3 tablespoons granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon fresh
• 1 pinch nutmeg freshly grated
• 0.5 cup raspberries 
• 28 ounce pie dough refrigerated
• 24 servings sugar for sprinkling
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• cookie cutter
• lollipop sticks

Directions

1. Toss the apples, raspberries, granulated sugar and lemon juice in a large bowl. Melt the butter in a medium skillet over medium heat.
2. Add the fruit mixture and cook, stirring occasionally, until the apples aresoft and the raspberries break down, 8 to 10 minutes.
3. Sprinkle in the flour, cinnamon and nutmeg and stir until the juices begin to thicken, about 1 minute; set aside to cool completely.
4. Preheat the oven to 375 degrees F and line2 baking sheets with parchment paper. Unroll the pie dough on a lightly floured surface.
5. Cut out 2 1/2-inch rounds with a cookie cutter or glass (you should get about 48 rounds). Arrange half of the rounds on the prepared baking sheets; put a rounded teaspoonful of filling in the center of each.
6. Brush the edges of the dough with water, then top with the remaining dough rounds, crimping the edges together with a fork to seal.
7. Brush the pies with the beaten egg and sprinkle with turbinado sugar.
8. Cut a small X in the center of each to allow steam to escape.
9. Transfer to the oven and bake until golden, 22 to 24 minutes.
10. Let cool slightly on the baking sheets, then insert a lollipop stick into each.
11. Let cool completely. Store in an airtight container up to 3 days.
12. Photograph by Charles Masters