Pie Pops

By WEEK Producer


Courtesy of Lori's Kitchen Store, Washington, IL


What you’ll need:
Pie Filling
Pie Dough
1 Tablespoon of water and 1 Egg White, beaten
Pastry Brush
Sucker Sticks
Cookie or Biscuit Cutter
Silicone Baking Mat or Parchment Paper


Place a silicone baking mat or parchment paper on a sheet pan; set aside. Sprinkle flour onto the counter and the dough, roll out dough. Grab your favorite medium round, square or scalloped cookie cutter. Cut out as many as you can out the crust. Save the dough scraps, carefully push back together and re-roll out again and cut out more. Place circles spaced nicely apart on lined sheet pan. Brush dough with beaten egg white. Place a sucker stick in the middle of the dough, about half way into the shape. You don’t want the pie to fall off the stick. Put a small dollop of desired pie filling in the middle of each one, not too much or it will ooze out. About one cherry plus a little filling. It would be nice to pack them full of filling, but trust me, don’t do it.

Light roll the top piece out a little or stretch carefully, so that is a tiny bit bigger than bottom piece. Place over the top of the pop and press in place around outer rim. Try to get any air out and to seal in filling at the same time. Take a sucker stick and go around the top border making indentations/dots. Press firmly; this is helping to seal the two pieces of dough together. Don’t be too gentle, this helps to prevent a blow out! Now you take a pastry brush and brush pies with some more egg whites. Sprinkle with sugar if desired.

The pops bake in a preheated oven at 375°F for about 15 – 17 minutes or until the tops start to brown. Remove, cool and enjoy! Think of all the filling choices you can do; Blueberry, Cherry, Lemon, Pumpkin Pie, Pecan Pie, Nutella®… use your imagination. You can even drizzle with a little glaze after they cool.