Pie Pops, A Yummy Sweet Treat in a Small Parcel

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I'm sharing recipes this week from a wedding shower we had on Sunday. One of the desserts that everyone enjoyed were these delicious pie pops.

I used a Cream Cheese Pastry recipe from Once Upon a Plate, one of my favorite blogs, but you could easily use purchased pie crusts which would make these fabulous, unique treats a piece of ~~cake~~ pie to make! These would be a fun snack to greet your kids when they arrive home from school, a great way to welcome new neighbors, or the perfect tempting goody for a bake sale treat. I'm sure you will find a myriad of other ways to use these wonderful fruit filled delights on a stick - you definitely want this recipe in your repertoire!

Pie Pops

Ingredients

1 tablespoon all-purpose flour
1 box refrigerated pie crusts, softened as directed on box
½ cup pie filling
20 lollipop sticks (I used wide craft sticks as I felt they made the pops sturdier)
1 egg, beaten with 1 tablespoon of water
3 tablespoons turbinado sugar (raw sugar)

Directions
1. Heat oven to 425°F. Spray cookie sheets with cooking spray or line with parchment paper.

2. Sprinkle flour on work surface. Unroll pie crusts onto surface. Using a cookie cutter, (shape of your choice, I used a heart-shaped cutter since this was a wedding shower) about 3 inches in diameter, cut rounds from crusts (cutter can be the shape of your choice, I used a heart-shaped cutter since this was a wedding shower -just make sure the cutter is not larger than approximately 3 inches or they will be too heavy to hold up well on the sticks); place on cookie sheet. Leftover pastry can be rolled in a ball and rolled out with a rolling pin. Cut to make additional rounds.

3. To make each pie pop, lightly press lollipop or craft stick into crust round so that it rests in center, about ¾ from the top of the round. Top each round with ½-1 teaspoon pie filling; cover with second crust round. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with sugar.

4. Bake 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.

Notes:
- Any pie filling will work for this recipe. I used blueberry and added some raspberry jam to make a tasty filling.

- If you want to double the recipe, one 21-ounce can is more than enough pie filling for 2 boxes of pie crusts.

Adapted from Pillsbury

PRINTABLE RECIPE

Comments

Tricia says

July 04, 2019 at 10:57 am

These look so yummy! I’m having my daughter’s baby shower and would love to have them on our dessert table. Can these be made ahead with Apple filling and frozen? Thanks so much.

dinnerordessert says

September 15, 2011 at 3:37 pm

What a good idea, these are so cute! I love the size and heart shape

Sandra says

September 13, 2011 at 10:48 pm

I know I would eat too many of these.

The Café Sucré Farine says

September 13, 2011 at 11:43 am

Claire,
I think a savory filling would be fantastic!

jeannecooks says

September 13, 2011 at 12:20 pm

Once again, you never fail to dazzle! Blessed are those whom you call friend and for whom you prepare such lovely treats! As lovely as these are for special occasions, I was also thinking what fun my grandsons would have putting these together while playing in the kitchen with me. Thanks for the great ideas!

Tanya - Three Square Meals says

September 13, 2011 at 10:18 am

Very cute idea! I am thinking cherry pie filling right now...

Claire @ Claire K Creations says

September 13, 2011 at 10:15 am

I think these might be even more gorgeous than your cake pops!

Would they work with savoury filling too? Meat pie on a stick would be fantastic.

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