Apple Pie Pops

 

1

tablespoon butter or margarine

1 1/2

cups thinly sliced, peeled apples (1 1/2 medium)

1

teaspoon lemon juice

1/4

cup caramel topping

1

Pillsbury® refrigerated pie crust, softened as directed on box

8

craft sticks (flat wooden sticks with round ends)

1

egg white, beaten

1

teaspoon sugar

1/8

teaspoon ground cinnamon

2

tablespoons powdered sugar

1 1/2

teaspoons milk

1 1/2

teaspoons milk

• 1 In 8-inch skillet, melt butter over medium heat. Add apples and lemon juice; cook, stirring occasionally, until apples are almost tender. Stir in 1/4 cup caramel topping; continue cooking until sauce is thick and coats apples. Set aside.
• 2 Meanwhile, heat oven to 400°F. Unroll pie crust onto cutting board. Using 3-inch round cutter, cut out 12 rounds. Place 6 rounds on ungreased cookie sheet. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Place 1 craft stick in each filling.
• 3 Flatten remaining rounds until 4 inches in diameter. Brush underside of each round with egg white; place over fruit. Press edges together; seal with fork. Cut small slit in top crusts to vent steam. Brush tops with remaining egg white. In another small bowl, mix 1 teaspoon sugar and the cinnamon; sprinkle over tops.
• 4 Bake 12 to 15 minutes or until crust is golden brown. Remove from cookie sheet to cooling rack; cool at least 10 minutes before serving. If desired, in small bowl mix glaze ingredients until smooth. Drizzle with glaze.