Intro: Pie Pops
Tiny pies on a stick! Your mouth didn't know what it was missing.
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
To peel peaches (and accelerate cooking), bring a pot of water to a boil.
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
Peel, pit and finely chop peaches.
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
Cover your workspace with plastic wrap or a fine dusting of flour or cornstarch.
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
Gently press sticks into crust. For added security, you can use a scrap of crust to cover the stick.
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
Transfer pops to a baking sheet. Mine is covered with a silicone sheet.
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!