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Caramel Apple Pie Pops

Eat an entire cinnamon and caramel apple pie in just a few bites with our stunning lattice apple pie pops.


Servings: 12


  • Crust:
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 2 sticks unsalted butter, cubed and chilled
  • 6 tablespoons ice water
  • Filling and assembly:
  • 4 apples, peeled, cored and diced
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon kosher salt
  • Pop sticks
  • 8 salted caramel candies, chopped
  • 1 egg, for egg wash

Let's get Cooking...

  1. Crust: In the bowl of a food processor fitted with the blade attachment, place flour, sugar and salt; pulse to combine. Add butter to the processor and pulse until the mixture resembles a coarse meal. With the processor running, slowly drizzle in up to 6 tablespoons of ice water until the mixture comes together and begins to form a ball.
  2. Knead the dough a few times by hand if necessary, then flatten into a disk and wrap in plastic wrap. Refrigerate for at least one hour. Roll out the crust on a lightly floured surface to 1/4 inch thick, divide the dough in half and create a lattice with one half, then refrigerate again while making the filling.
  3. Filling: Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
  4. In a medium bowl, mix diced apples, lemon juice, cinnamon, sugar, cornstarch and salt. Cut the rolled and chilled flat pastry and lattice pastry into 2 1/2-inch rounds. Place a pop stick and 1 tablespoon of filling into the center of half of the rounds of flat pastry. Top the filling with chopped candies. Top each filled pop with a round of lattice pastry and crimp the edges. Brush egg wash on pops, and then freeze for about 10 minutes to chill pastry dough.
  5. Bake for about 20 minutes, until golden brown. Let cool slightly, then enjoy!