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1
Toss the apples, raspberries, granulated sugar and lemon juice in a large bowl.
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2
Melt the butter in a medium skillet over medium heat.
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3
Add the fruit mixture and cook, stirring occasionally, until the apples aresoft and the raspberries break down, 8 to 10 minutes.
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4
Sprinkle in the flour, cinnamon and nutmeg and stir until the juices begin to thicken, about 1 minute; set aside to cool completely.
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5
Preheat the oven to 375 degrees F and line2 baking sheets with parchment paper.
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6
Unroll the pie dough on a lightly floured surface.
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7
Cut out 2 1/2-inch rounds with a cookie cutter or glass (you should get about 48 rounds).
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8
Arrange half of the rounds on the prepared baking sheets; put a rounded teaspoonful of filling in the center of each.
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9
Brush the edges of the dough with water, then top with the remaining dough rounds, crimping the edges together with a fork to seal.
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10
Brush the pies with the beaten egg and sprinkle with turbinado sugar.
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11
Cut a small X in the center of each to allow steam to escape.
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12
Transfer to the oven and bake until golden, 22 to 24 minutes.
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13
Let cool slightly on the baking sheets, then insert a lollipop stick into each.
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14
Let cool completely.
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15
Store in an airtight container up to 3 days.
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16
Photograph by Charles Masters
