Step 1

In a medium pan combine the apples, sugar, honey cinnamon and salt. Bring to a simmer and cook over low heat for about 10 minutes, or till the apples have softened and the juices have thickened. Remove from heat and let cool.

Step 2

Preheat oven to 400°F; line two baking sheets with parchment paper. Unroll one pie crust on a work surface. Use your cutter to make as many circles as you can; place on your prepared baking sheets.

Step 3

Put a lollipop stick in the center of each circle, pressing down lightly to secure. Place 1 tsp cooled filling on each circle. Use a pastry brush to brush a bit of the beaten egg around the edge of each circle.

Step 4

Unroll the second pie crust and cut out an equal number of circles to the first crust – place atop the filled crusts and press lightly to seal. Crimp the edges with a fork and make a few small incisions in the center to allow steam to escape.

Step 5

Brush tops with the egg and sprinkle with the raw sugar (pops may be frozen at this point – reheat directly from the freezer, adjusting baking time by a few extra minutes).

Step 6

Bake pops for 20 minutes; transfer trays to wire racks to cool completely. Serve warm or at room temperature.