These Mini Apple Pies on a Stick are a fun bite-sized dessert! The crust has cheddar in it, which is a delicious savory compliment to the apples.
12.5ozall purpose flour, by weight(2.5 cups, measured)
4ozgrated Cracker Barrel sharp cheddar
20tbspcold unsalted butter
1/2cupice water + more as needed
2lbsgranny smith applespeeled, cored, and chopped
zest of 1 lemon 2 tbsp spiced rum
Egg white or egg yolk
Start with the crust by combining the flour, cheese, and sugar in a food processor. Pulse a few times to combine the ingredients. Add the cold butter cubes and pulse about ten times to cut up the butter into small pea sized pieces. Dump the contents out into a very large bowl, and drizzle in the ice water while using a spatula to toss the ingredients around. You should see the ingredients start to form clumps as the water moistens the flour. Add more water if needed, 1 tbsp at a time, until there is no more loose flour particles in the bowl. Form the dough into a disk and chill for at least one hour.
To make the apple pie filling, combine the apples, sugar, lemon juice, cinnamon, and lemon in a big skillet. Cook on medium high for 10 minutes until the apples soften, then mash with a fork. Leave some chunks in there for a nice texture. Mix the rum and cornstarch together until the cornstarch has dissolved, and mix it into the apple mixture. Apple pie filling is done!
Preheat the oven to 375 degrees F. On a lightly floured surface, roll out the cheddar pie dough to about 1/8 inch thick. Cut circles out with a cutter, and place a spoonful of the apple pie filling and a lollipop stick on one circle, and cover it with another. Crimp with a fork of the lollipop stick to close well. Place on a baking sheet and repeat with the remaining dough and filling. If you’d like, brush the pie pops with egg white or a whole egg for a glossy finish. Bake the pie pops for about 20 minutes until lightly golden brown and puffed. Serve and enjoy!