Apple pie pops

DSC_0228My family has a farm with an orchard, where we harvest tons of juicy apples every year. Once they start getting less crispy they can perfectly be used as a pie filling.
Since I usually always make pies I thought I could make it fancier with pie pops. They look so cute and appetite, don´t they?

My recipe:

Shortcrust

  • 250g flour
  • 100g icing sugar
  • 115g butter, cut into small pieces
  • 1 egg
  • 1 tbs. vanilla sugar
  • lemon zest
  • pinch of salt

Filling

  • 3 medium apples
  • cinammon
  •  100g brown sugar
  • nutmeg
  • (gingerbread spice)
  • cake pop sticks

Put flour, salt, sugar, lemon zest, vanilla sugar and butter on your working surface. Start kneading. Use your fingertips to rub the butter into the flour until no butter lumps remain. Add egg and keep kneading until dough is smooth. Chill in the fridge for a half an hour. Flour  reacts with water in a way which, given time, makes the dough more elastic in texture and easier to roll out. That´s why every shortcrust pastry has to rest. Roll out and cut out circles with cookie cutters. Fill each circle with apple filling and place another circle or form a grid. Don´t forget to add a cake pop stick to every pie pop.

Bake in oven until golden brown. (Oven temperature 170°)

And of course enjoy!

N&N

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