Then In a small bowl combine cornstarch and 2 Tbsp. water until smooth. Add to the apple mixture; cook, stirring constantly, until mixture is thickened and well combined. Mixture will thicken quickly.

Unroll pie crusts. On a lightly floured surface, roll each crust to a 12-inch circle. Using a 3-inch round or leaf cutter, make 10 cutouts in each circle of dough.

Arrange 10 of the cutouts on the prepared baking sheet. Press a lollipop stick firmly into the center of each dough cut out. Spoon a scant tablespoon of filling in the center of each cutout. You will have leftover filling.

In a small bowl whisk the egg white and 1 tsp. water until frothy. Use a pastry brush or your fingers to brush mixture around the edge of each dough shape. Place a second cutout of dough on top of the filling. Use a fork to seal the edges, taking care that the dough is sealed around the lollipop stick.

In a small bowl, whisk together the egg yolk and remaining 1 tsp. water. Brush atop pie pops. In a small bowl, combine 2 Tbsp. sugar and remaining 1/2 tsp. apple pie spice. Sprinkle over pops.