Crust:
Favorite pie crust
Filling:
1/4 cup butter
3 lb tart apples (such as Granny Smith) peeled and roughly chopped
1/2 cup sugar
pinch salt
1 egg, lightly beaten
coarse sugar, for sprinkling
Make the Filling:
Meanwhile in a large, heavy skillet, heat the butter over
medium-high heat. When the foaming subsides, add the apples and cook
until they start releasing their juices. Sprinkle the sugar and salt
overtop. Cook for about 10 more minutes, stirring often, until the
moisture evaporates and the syrup thickens, and the apples start to turn
golden. Remove from the heat and transfer to a bowl to cool.
Preheat the oven to 375F.
On
a lightly floured surface, roll the pastry out 1/4″ thick. Cut into
2″-3″ rounds with a cookie cutter or glass rim, and brush the edge with
beaten egg. Place a spoonful of the apple mixture in the middle
of the pastry circle. Top with a second circle and press the edges with a
fork to seal. Transfer to a parchment-lined baking sheet, brush with a
little more beaten egg and sprinkle with coarse sugar. Repeat with the
remaining pastry and filling.
Bake for 20-25 minutes, until golden. Let cool for at least 10 minutes before serving. Makes about a dozen pie pops.
From The Family Kitchen (http://blogs.babble.com/family-kitchen/)
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