It’s National Food on a Stick Day! A foodie holiday we have to celebrate because we all know everything tastes better on a stick! Case and point PB&J on a Stick, kids and us kids at heart love this one and it’s great for parties and picnics. I’m always amazed when it comes to fair time all the new foods that pop up on a stick. Not sure what the craziest one I’ve heard or had, my oldest loved the stuffed bacon wrapped olives on a stick last year.
I decided to go with another simple classic, apple pie! I love these because I like to keep a little bite to my apples when making an apple pie and I’m not a fan of mushy apples. Not that they don’t have their place and I like apple sauce but I’m more of a chunky or texture and bite when it comes to apple desserts and pastries. These cute little apple pies on a stick are quick and easy to make and are great for picnics, parties, a quick dessert, or snack. A great recipe for kids to help in the kitchen as they can help wrap the apples. I made “a few” batches of these because well I had to test them and because I was hoping for better light. I was on a little time crunch with this idea as I had to get them photographed before leaving town for 2 weeks as there was no way I could fly back home Friday, make photograph, and blog them on Saturday (Sunday being Easter), and get them on the blog for National Food on A Stick Day today. My family wasn’t complaining about having to eat them, trust me. Making them I realized they also happen to be a 2 for 1 in that you can make them without the stick for little bite size desserts that are sure to be a hit on any dessert platter. Or if you’re like us just putting a few with ice cream because my family loves their pies à la Mode.
It’s also Meatless Monday so I hope you stick around and link up with my co host Deborah and me for another fabulous link up! Check out what others are posting, be inspired and inspire others!
Apple Pie On A Stick
Makes 4 servings
1 apple, a good tart pie apple not a red delicious or soft apple
1 TBSP lemon juice
1 TBSP coconut palm sugar
sprinkle of cinnamon
1 pre-made pie crust, a box of two pie crusts will serve 8
Preheat oven to 400-425F per your pie crust package instructions. I bake mine at 425F. Soak your wooden skewer sticks for 10-20 minutes in water ahead of time, it can be done without soaking but I find it works easier with soaked skewers and it can be done while prepping apples and bringing pie crust to room temp. Bring your pie crust to room temp by removing it from the fridge and setting on your counter or work surface. If your pie crust is frozen you will need to thaw it out. Slice apple into 16 slices removing the core and seeds. In a large bowl toss apple spices with lemon juice, coconut palm sugar, and cinnamon. I found the easiest way is to place the apple slices on skewers leaving a inch or so between each, wrapping pie crust, and moving them closer together on the skewer if desired. You can also wrap the apples and then place on a skewer but depending on your pie crust you have to be very careful. After you have placed 4 apples on each of your 4 skewers set aside on a Silpat, or parchment paper, lined rimmed backing sheet. Roll out your pie crust on a clean working surface and cut into 16 strips. I start by cutting down the middle, cut each half in half, and then each of the 4 sections in 4ths. Wrap the pie crust strips around your apples. I vary using longer and shorter on each skewer and use the shorter pieces for the top apple on the skewer. Place wrapped skewers on backing sheet with one of the ends, I put the longer section you would hold, up on the edge of the rimmed backing sheet so they are at an angle. If you only have a flat baking sheet you can lay than flat. Continue until all of your skewers are wrapped. Sprinkle with a little sugar if desired. Bake for 10-12 minutes until pie crust is golden brown. Remove and let cool before serving. Serve as is or with a scoop of your favorite vanilla, cinnamon, or Snickerdoodle ice cream. Enjoy!