Thanks to lemonie for this post, which made it clear I needed to try my hand at pie pops. As my loyal subscribers know, there's nothing I like more than making things tiny and putting them on sticks. Pie pops was a natural fit.
I love a high crust-to-filling ratio, but if you don't, consider making these babies a little larger and the crust as thin as possible to accommodate the most filling possible!
Step 1: Ingredients
I used this pie crust recipe and the following filling to utilize fruit in season at the time:
- 2 fresh peaches
- 1 Tbsp flour
- 1/4 cup sugar
- 1 Tbsp butter
- Fresh nutmeg and cinnamon to taste
- Two pie crusts
- 1 egg for egg wash on crusts (opt)
- Lollipop sticks
Step 2: Prepare Peaches
Add peaches and boil for 5 minutes.
Remove peaches with a slotted spoon and immerse immediately in ice water.
Now your peaches will peel easily!
Step 3: Make Filling
Cut together flour, butter and sugar.
To the peaches, add dry ingredients. Stir to coat.
Season with fresh ground nutmeg and cinnamon!
Step 4: Cut Pie Crusts
Roll out pie crusts as thinly as possible - otherwise you'll be eating a mouthful of crust!
Cut with a circle cutter or something similar - I used the lid off of a small jar.
Step 5: Assemble Pops
Add a small dollop of filling to the center.
Cover with another circle of dough. and press edges together securely.
Using the end of a lollipop stick or a fork, crimp the edges.
Step 6: Bake
Brush beaten egg white onto crusts.
Cover the sticks with foil to prevent burning.
Bake at 375oF (190oC) for 15 minutes.
Pops are done when they are golden brown!