And Here is the recipe so you all can enjoy some delicious pie pops too!!!
Ingredients
- Pillsbury Pie Dough
- Flour, for dusting
- Pie Filling (Any Pumpkin Butter or Apple Preserve will work)
- 1 egg, beaten
- Turbinado sugar, for dusting
Tools
- 2 1/2-inch round cookie cutter
- baking sheet
- Cooling Rack
- 8 (6-inch) lollypop sticks
- parchment paper or silicone baking mat
Pillsbury Pie Crust works best
1 package makes about 18- 20 pie pops just make sure to use a smaller cookie cutter .
For this recipe I used House of Webster (http://www.houseofwebster.com)
Pumpkin Butter & Dutch Apple Preserves.
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Roll out the Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.
Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Wet the edges of the pie crust with water to help them stick together better. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife (or a toothpick) to cut small vents in each pop.
Roll out the Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.
Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Wet the edges of the pie crust with water to help them stick together better. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife (or a toothpick) to cut small vents in each pop.
Sprinkle Topping
* For the Pumpkin pie pops I mixed pumpkin pie spice in with the sugar.
* For the Dutch Apple pie pops I mixed Cinnamon Sugar in with the sugar.
Bake the pie pops until golden brown, about 13 minutes.
ENJOY!!!!!!
Bake the pie pops until golden brown, about 13 minutes.
ENJOY!!!!!!
