Preheat oven to 400° F / 205° C. Line a rimmed half-sheet baking tray with parchment, and set aside until ready to use.

Apple filling:

In a medium saucepan, stir together the diced apples, sugar, butter, and spices. Bring to a gentle simmer over medium-low heat. Simmer for 6-8 minutes, or until apples soften and start to break down.

Remove from heat and stir in the cornflour/cornstarch.

Transfer to a bowl. Set aside to cool, at least 30 minutes.

Apple Pies:

On a silicone rolling mat or lightly floured countertop, unroll one sheet of shortcrust pastry.

With a 3-inch round cutter, cut the pastry into discs. Re-roll the scraps and cut the remaining discs. When finished, you should have 16 discs total.

Arrange half of the discs on the prepared tray, allowing room to add the sticks.

Place a popsicle stick on top of each disc, pressing down gently to make sure it stays in place.

Spoon apple filling on top of the discs, allowing a half-inch border around the outside edge. Use the apples only, and discard any juices left in the bottom of the bowl.

With a pastry brush, lightly brush beaten egg around the edges of each disc.

Top with a second disc of pastry.

Use your fingertips to seal the edges, then crimp with a fork.

With a pastry brush, brush the tops of the discs with beaten egg.

Bake in preheated oven for 15-18 minutes, or until deeply golden brown. Transfer to a wire rack to cool.

While pies cool, prepare the caramel topping.

Caramel Topping:

Line a large tray with a silicone mat.

In a small saucepan, warm cream and butter over low heat. (Do not boil.)

In a separate pan, combine sugar, water, and corn syrup. Cook over medium-low heat, without stirring, brushing down the sides of the pan with a damp pastry brush as needed.

Continue cooking until the mixture reaches a medium caramel color (about 365° F / 185° C on a candy thermometer; your mixture should resemble honey.)

Remove pan from heat and pour warm cream mixture into the caramelized sugar mixture, then wait for a moment until the bubbles subside.

Return pan to medium-low heat and cook mixture to approximately 244-245° F / 118° C.

Remove from heat. Tilt the pan and quickly dip the top half of each pie in the caramel. Transfer to prepared tray and sprinkle with the crushed peanuts.

Set aside to cool until caramel sets.

Serve immediately. Store leftover pops in an airtight container, layered between sheets of parchment, for up to two days.