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20 paper lollipop sticks

1 egg, separated

Heat the oven to 375°F. Line a baking sheet with parchment paper, then coat the paper with cooking spray.

In a medium skillet over medium-high heat, combine the apples, lemon juice, ¼ cup of the sugar, ½ teaspoon of apple pie spice, and salt. Sauté for 3 to 4 minutes. In a small glass, mix the cornstarch and 2 tablespoons of water. Add to the skillet and stir until thickened.

Unfold each sheet of pie dough and run a rolling pin over it several times. Use a 3-inch round cookie cutter to cut 10 circles from each sheet.

Arrange 10 rounds on the baking sheet. Firmly press a lollipop stick into the center of each. Place a scant tablespoon of filling in each.

In a small bowl, beat the egg white and 1 teaspoon of water. Use your finger to paint it around the edge of each dough circle. Place a second round of dough on top. Use a fork to crimp the edges and seal the pies.

In a small bowl, whisk together the egg yolk and 1 teaspoon of water, then brush the glaze over the tops of the pops. In a small bowl, mix together the remaining sugar and pie spice. Sprinkle over the pops.

Bake for 15 minutes, or until golden. Cool on the baking sheet.

HOW LONG? 45 MINUTES (30 MINUTES ACTIVE)

HOW MUCH? 10 POPS

Balsamic Chocolate Cookie Ice Cream

Seriously. Just try it. You never knew ice cream could be this intense.

½ cup balsamic vinegar

1 tablespoon strawberry jam

10 cream-filled chocolate cookies (such as Oreos or Newman-O’s)

1 pint vanilla ice cream

In a small saucepan over medium-low heat, combine the balsamic vinegar and jam. Simmer, stirring often, until reduced by half, about 8 minutes. Set aside to cool.

Meanwhile, place the cookies in a zip-close plastic bag and gently pound with a meat mallet or rolling pin to break them into small chunks. Set aside.

Once the vinegar has cooled, soften the ice cream by microwaving it in 5-second bursts until it can easily be mixed with a spoon. It should be very soft, but not melted. Transfer the ice cream to a medium bowl.

Drizzle the vinegar into the ice cream and mix until blended. Mix in the cookies. Cover the ice cream and return it to the freezer until it is firm, 2 to 3 hours.

HOW LONG? 3 HOURS (15 MINUTES ACTIVE)

HOW MUCH? 1 PINT

Berries and Cream Tart

Nearly any cookie can be used for a tart crust such as this, so wander the cookie aisle in search of inspiration. I’ve done it with Oreos and vanilla wafers, as well as gingersnaps.

The whipped filling is made from a creamy blend of Greek-style yogurt and heavy cream. Greek-style yogurt is plain yogurt that has been strained to remove much of the water. As a result, it is much thicker and has a creamier taste (even the fat-free varieties).

10-ounce bag gingersnap cookies

1 large egg white

1 tablespoon butter, melted

1½ cups Greek-style yogurt

½ cup heavy cream

½ cup sour cream

¼ cup powdered sugar, plus extra for dusting

1 teaspoon vanilla extract

¾ cup fresh blueberries

¾ cup fresh raspberries

Grated zest of 1 lemon

Heat the oven to 350°F.

In a food processor, pulse the cookies into fine crumbs. Add the egg white and butter, then continue pulsing until the mixture resembles wet sand.

Transfer the mixture to a 9-inch round tart pan with removable bottom. Use your fingers or the bottom of a drinking glass to press the crumbs evenly across the bottom and up the sides.

Bake the tart crust for 12 to 15 minutes, or until it is slightly puffed. Set it aside for 5 minutes to cool, then place it in the freezer for 10 minutes.

Meanwhile, in a large bowl, use an electric mixer to whip the yogurt, heavy cream, sour cream, and powdered sugar until thick, soft peaks form, 3 to 4 minutes. Mix in the vanilla.

Remove the tart shell from the freezer and use a silicone spatula to transfer the whipped filling to the tart, spreading it evenly.

In a small bowl, mix the blueberries and raspberries, then gently mound them in the center of the tart, leaving about 1 inch of the