Apple and berry pies on sticks

Ingredients:

• 3 apples, peeled and cut into 0.5 cm pieces.
• 0.5 cup raspberries
• 3 tbsp. granulated sugar
• 1 tbsp. freshly squeezed lemon juice
• 1 tbsp. butter
• 2 tsp flour + extra for dusting
• 1/4 tsp ground cinnamon
• A pinch of freshly grated nutmeg
• 2 packs of 400g frozen pie dough
• 1 large egg, beaten
• Turbinado sugar, for sprinkling

Preparation:

1. Combine the apples, raspberries, granulated sugar, and lemon juice in a large bowl. Melt the butter in a medium skillet over medium heat. Add the fruit mixture and cook, stirring occasionally, until the apples are soft and the raspberries have broken down, 8 to 10 minutes. Sprinkle in the flour, cinnamon, and nutmeg and stir until the juices begin to thicken, about 1 minute; set aside to cool completely.
2. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the pie dough. Using a 2.5-inch (6-cm) cookie cutter or a glass, cut out about 48 circles. Arrange half of the circles on the prepared baking sheets; spoon 1 heaping teaspoon of filling into the center of each circle. Brush the edges of the dough with water, then top with the remaining circles of dough, crimping the edges with a fork to seal.
3. Brush the pies with beaten egg and sprinkle with turbinado sugar. Make a small cross-shaped slit in the center of each pie to allow steam to escape. Place the baking sheets in the oven and bake until golden brown, 22-24 minutes. Let cool slightly on the baking sheets, then insert a lollipop stick into each pie. Let cool completely. Store in an airtight container for up to 3 days.