Heat oven to 375 degrees. Line 2 baking sheets with parchment paper, then coat the paper with non-stick spray.
In a medium saucepan over medium-high heat, combine the apples, sugar, lemon juice and apple pie spice. Bring to a boil and cook for 2 minutes. Mix together the water and cornstarch, then add to the apple mixture. Continue cooking until thick. Remove apple mixture from heat and set aside.
One at a time, unfold each roll of pastry dough and run a rolling pin over it several times. Using a 3-inch round cooke cutter, cut 10 circles from each sheet. Knead and re-roll scraps as necessary.
Place a scant tablespoon of apple filling in the middle of each circle. Seal with a dumpling press or fold over and seal, crimping edges with a fork.
Place a lollipop stick in the corner of each crescent and run it up inside the fold. Pinch the dough around the stick to anchor it. Place each pie pop on prepared baking sheet.
In a small bowl, whisk together the egg yolk and water, then brush over the tops of the pops.
In a small bowl, mix together the remaining 2 tablespoons sugar and cinnamon and sprinkle over the top of each pop.
Bake for 15 minutes, or until golden brown. Let cool for a few minutes on the baking sheet.