Apple Pie Pops! + Video

I thought about doing something French/American themed for the Fourth of July here- maybe a tart with blueberries, strawberries, raspberries and a tasty pastry cream. But then I thought, I should be going all the way American! duh! We celebrated on the Fourth by going to the American Church in Paris for a BBQ and sparklers, the next day the celebrations continue with a themed picnic in front of the Eiffel Tower! What better for a picnic than Apple Pie! on a stick?

Lillibet and Emily on the way to the picnic! aka Amazing Paris house guests of the week!

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We found a sweeet red car along the way that totally completed my Fourth of July outfit! haha

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We were at the Champs de Mars for 4 hours until the sun set and we saw the Eiffel Tower twinkle twice. My little American Flag, that I paid way too much for but was absolutely necessary, waving the entire time. Despite no fireworks and a massive BBQ, it was an amazing Fourth with the best of friends from all corners of the world!

 

Apple Pie Pops!

Idea from Bakerella.

Tips: Make the Pie Crust first and let it chill in the fridge while you’re making the filling. I made circle pops but you can make hearts or even cowboy hats depending on the occasion! Don’t forget the egg wash between the two pie crusts or they won’t stay together too well.

There are so many recipes for Pie Crust out there. This one I actually took from the “foreign dessert” section of my Cordon Bleu notebook, split it in half, and then headed out to attempt to find Crisco in a heavily butterfied nation. The tinsy American store down the street luckily had it in a can and sticks! on their shelves. It’s light flaky and perfect for this!

Easy Pie Crust

5 grams salt

15 grams sugar

125 grams unsalted butter (cubed)

125 grams shortening (cubed or divided into small pieces)

275 grams flour

90 ml ice cold water

Start with the dry ingredients and add them to a big bowl (flour, salt, sugar). Whisk together. Then on top add the cubed butter and shortening. Use your hands to combine the ingredients. Make a “give me the money” type motion with your hands or “im plotting something wahaha” motion pushing together the flour mixture and fats together. It will take a little bit but make sure the butter/shortening doesn’t start to melt from your hands (tops 3 minutes of this). The batter should be bread crumb sized or a little larger is ok once combined. Add the water and use your hands once again to mix it in until the batter comes together into a dough. You may need to need it just a smidge to incorporate a couple dry crumbs at the bottom but be careful not to overwork it. Let rest wrapped in plastic wrap in the fridge until you’re ready to use it!

Apple Pie Filling

1 apple cut into small cubes

3-4 tablespoons of sugar

dash of cinnamon

knob of butter

For the Apple Pie Filling, cut the apple into cubes and then add all remaining ingredients into a small saucepan. Cook over medium-high heat until apples are tender but not apple sauce!

Apple Pie Pops:

Pie Crust

Apple Pie Filling

Popsicle or kabob sticks

Egg wash – One egg beaten

Making the Apple Pie Pops: Roll out the pie dough about 2-3mm thick (pretty thin!! because there will be two layers). Cut out shapes from the dough. Working with one cut out, on a parchment lined baking sheet, press a popsicle or kabob stick in the middle. Egg wash around the perimeter of the shape. Add a small amount of filling in the middle. Press another shape on top being sure to seal well. Crimp edges with a popsicle or kabob stick. Egg wash the top and bake at 350 degrees Fahrenheit or 170 degrees Celsius.

Annnnnd introducing the first ever video on Toffee Bits and Chocolate Chips! Let me know what you think! Hope you like it!

Apple Pie Pops! from Toffee Bits and Chocolate Chips on Vimeo.

I’ve been pretty busy over here- even making a Facebook page for updates about the blog!

Enjoy!



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