Raspberry Apple Pie Pops

Place flour, sugar and salt in bowl of a food processor fitted with metal blade and pulse to combine. Add butter and pulse on and off until it forms a very coarse meal. Drizzle in water, one tablespoon at a time, through feed tube and pulse until dough is moistened and just holds together if squeezed. Add additional water only if necessary. Gather dough into two balls and flatten into discs. Wrap dough in plastic wrap and refrigerate at least 2 hours or up to 2 days. Dough may also be frozen for 1 month, in which case, protect further by placing in zipper top bag; defrost in refrigerator overnight. Let dough soften slightly at room temperature before rolling out.

Peel and core apples and chop very finely. Combine apples with sugar, cornstarch, lemon juice and cinnamon in a medium bowl.

Line two baking sheets with parchment paper and lightly coat with nonstick spray; set aside. Dust work surface with flour and roll out one pastry disc to 1/8-inch thickness. Cut out 20 circles with a 3-inch scalloped cutter and place on pans. Place lollipop sticks on rounds, with one end of the stick near the center of the circle and gently press into pastry. Top with a small mound of apple filling and two berries. Roll out remaining pastry and top each pastry with a second scalloped round. Seal edges by pressing gently with fingers and then use a lollipop stick to press into both pastry layers to create a fluted edge. Refrigerate to firm pastry while oven preheats.

Preheat oven to 350°F. Meanwhile, whisk together egg yolk and milk. Brush each pie pop with egg wash and cut 3 small steam vents in each one. Bake 20 to 25 minutes or until golden brown. Cool pops completely on wire racks before serving. Pops are best served the same day. Cover loosely with aluminum foil until ready to serve.