Apple pie pops

You will need lollipop sticks, one per pie pop.

Combine the flour, sugar, and salt to a food processor bowl. Mix using the pulse setting.

Add butter and shortening and pulse about 10 -12 times until the texture is changed to small pebbles.

Add ¾ of the ice water and pulse a few more times until the dough takes the shape of a ball. Add more water as needed. Don't overmix. Don't worry if the dough isn't completely blended. You will use your rolling pin to finish creating the crust.

Place dough ball onto the counter and flatten into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight.

Heat butter over medium heat, until just golden brown

Add brown sugar, spices, salt and lemon juice. Stir to combine ingredients

Add diced apples and stir.

Allow apples to cook for about 5-7 minutes, over medium heat

Remove from heat and let the apple mixture cool. You can place apples in the refrigerator to speed up the process.

Heat the oven to 190°C (170°C fan) / 375°F and line a baking sheet with parchment paper. Mix the egg and water for an egg wash.

Roll out pie dough to 1/8 inch thickness.

Cut out rounds of 2 ½ to 3 inches and place them on parchment paper. You will need to roll out the extra dough left over scraps from cutting.

In half of the rounds, cut out shapes or holes for ventilation purposes

On the other half of the rounds, gently press one lollipop stick about halfway up each round.

Place one tablespoon of apple mixture in the center of each round.

Place each round on top of apples seal the edges.

Brush each pie pop with egg wash and sprinkle sugar on top.

Bake on the lined sheet for 15-20 minutes, until golden brown. Let cool for 10 minutes before eating; the filling stays very hot.