How much cute can you handle in a pie?

We fell in love with the idea of mini apple pie pops after seeing versions of them on several blogs, including Bakerella.com and Luxirare.com. Everything tastes better when it's tiny and on a stick, right?

The trick to getting an apple pie to perch happily on the end of a lollipop stick is to shape the pie into a crescent, rather than a round. This allows the dough to wrap around and more fully anchor itself to the stick.

It's also important to use a thick apple filling that is partially cooked on the stove. These pops bake more quickly than a standard pie, so they won't be in the oven long enough for the apples to cook entirely there.

Be sure to use cardboard lollipop sticks (available at craft and baking shops), not plastic.

APPLE PIE POPS

Start to finish: 45 minutes

Servings: 20 pops

2 large apples or 3 small; peeled, cored and diced

1/2 cup sugar, plus 2 tablespoons, divided

1 teaspoon lemon juice

1/2 teaspoon apple-pie spice blend

1 tablespoon cornstarch

1 tablespoon water

15-ounce package prepared rolled pie dough (contains 2 pieces)

20 lollipop sticks

1 egg yolk

1 teaspoon water

1 teaspoon cinnamon

Heat the oven to 375 F. Line 2 baking sheets with parchment paper, then coat the paper with cooking spray.

In a medium saucepan over medium-high, combine the apples, 1/2 cup of the sugar, lemon juice and apple-pie spice. Bring to a boil, then cook for 2 minutes. In a small glass, mix the cornstarch and water, then add to the apples. Stir and continue cooking until thick.

Remove the apple mixture from the heat and set aside.