Apple and berry pies on sticks
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
These miniature pies on sticks are especially popular with kids. Each child gets a whole pie with a delicious apple-raspberry filling under a crisp, crumbly crust coated in sugar. Assembling these mini pies is a fun activity for the kids. You'll need prepared dough, a 6-cm cookie cutter, lollipop sticks, and prepared filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 apples, peeled and cut into 0.5 cm pieces.
- 0.5 cup raspberries
- 3 tbsp. granulated sugar
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. butter
- 2 tsp flour + extra for dusting
- 1/4 tsp ground cinnamon
- A pinch of freshly grated nutmeg
- 2 packs of 400g frozen pie dough
- 1 large egg, beaten
- Turbinado sugar, for sprinkling
We recommend
Recipes with similar ingredients: apples, raspberry, sugar, lemon, butter, premium flour, cinnamon, nutmeg, shortcrust pastry, eggs, turbinado sugar
Cooking the dish according to the recipe:
- Combine the apples, raspberries, granulated sugar, and lemon juice in a large bowl. Melt the butter in a medium skillet over medium heat. Add the fruit mixture and cook, stirring occasionally, until the apples are soft and the raspberries have broken down, 8 to 10 minutes. Sprinkle in the flour, cinnamon, and nutmeg and stir until the juices begin to thicken, about 1 minute; set aside to cool completely.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the pie dough. Using a 2.5-inch (6-cm) cookie cutter or a glass, cut out about 48 circles. Arrange half of the circles on the prepared baking sheets; spoon 1 heaping teaspoon of filling into the center of each circle. Brush the edges of the dough with water, then top with the remaining circles of dough, crimping the edges with a fork to seal.
- Brush the pies with beaten egg and sprinkle with turbinado sugar. Make a small cross-shaped slit in the center of each pie to allow steam to escape. Place the baking sheets in the oven and bake until golden brown, 22-24 minutes. Let cool slightly on the baking sheets, then insert a lollipop stick into each pie. Let cool completely. Store in an airtight container for up to 3 days.
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