Ingredients

• 1 1/2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 4 ounces (1 stick) cold unsalted butter
• 1 tablespoon shortening
• 1/4 cup cold water
• 1 pound apples, peeled and diced
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 teaspoon lemon juice
• as needed granulated sugar, for topping
• 1 egg
• 2 teaspoons water

Equipment

• Food processor
• Rolling pin
• Skillet
• Round cookie cutter (2 1/2 to 3 inch)
• Lollipop sticks
• Parchment-lined baking sheet

Instructions

1. Add the flour, 1 tablespoon sugar, and 1 teaspoon salt to a food processor and pulse a few times to combine the dry ingredients evenly.
2. Add the stick of cold butter and the shortening, then pulse 10 to 12 times until the mixture looks like small pebbles, which keeps the crust flaky.
3. Pour in about 3 tablespoons of the cold water and pulse a few more times until the dough just starts to come together into a ball, adding the rest of the water only if it looks dry. Do not overmix or the crust will turn tough.
4. Turn the dough onto the counter, press it into a flat disc, wrap tightly in plastic, and chill for at least 1 hour or overnight so it rolls out easily.
5. For the filling, melt the 3 tablespoons butter in a skillet over medium heat until it turns just golden brown and smells nutty.
6. Stir in the brown sugar, cinnamon, nutmeg, 1/2 teaspoon salt, and lemon juice until the mixture is smooth and bubbly.
7. Add the diced apples and stir to coat, then cook 5 to 7 minutes until the apples soften slightly but still hold their shape.
8. Remove from the heat and let the apple mixture cool completely, popping it in the fridge to speed things up so it will not melt the dough.
9. Whisk the egg with 2 teaspoons water in a small bowl to make an egg wash.
10. Roll the chilled dough out to about 1/8 inch thick on a lightly floured surface.
11. Cut out rounds 2 1/2 to 3 inches across and lay them on parchment paper, rerolling the scraps to get as many as you can (you need an even number).
12. On half the rounds, cut small decorative holes or shapes to vent the steam.
13. On the other half, gently press a lollipop stick about halfway up each round so it stays put after baking.
14. Spoon about 1 tablespoon of cooled apple filling into the center of each stick-topped round.
15. Set a vented round on top of each and press the edges firmly with a fork to seal.
16. Brush each pop with egg wash and sprinkle with granulated sugar.
17. Bake at 375 degrees F for 15 to 20 minutes, until the crust is golden brown. Let cool a few minutes before serving.