Sunday, August 22, 2010

Pie Pops

I'm not sure if it gets much cuter than Pie Pops:
To be honest, I'm not a huge fan of pie.  So when I saw pie pops gaining popularity over the last while, I was really reluctant to make them.  I guess I was finally swayed by the cute factor, and the need to use up the lollipop sticks I have hanging around from a horrible cupcake pop failure, so this week I cracked and made some.

Thank god, because they're now one of my favourite treats.  I ate 4 as soon as they came out of the oven (bad idea-- very hot filling) and by the evening the count was up to 6.  They were gone by morning.  They're bite-sized and so adorable, it's easy to get a bit carried away.

Pie Pop Recipe

Pie Crust:
2 cups flour
Pinch of salt
1/2 cup + 2 tbsp cold butter, cut into pieces
1 egg
1/3 cup sugar (could be reduced to 1/4 cup)

1.  Mix the flour and salt together in a large bowl.
2.  Cut in the butter, and pinch with the fingers to make fine crumbs.
3.  Make a well in the middle.  Stir together egg and sugar, and pour into the well.
4.  Swiftly mix in with the fingertips until the mixture forms a dough.  Do not overmix.
5.  Divide into 2 disks, wrap in plastic, and chill in fridge for at least an hour.

Any jam, jelly, or preserve of your choice.  I used raspberry.

Lollipop sticks
Egg white

Preheat oven to 425F and line baking sheet with parchment paper
1.  Roll out pie crust until 1/8th of an inch or so thick
2.  Use 1.5 to 2in cookie cutter to cut out shapes (I used s 1.5in flower shape)
3.  Place cut-out dough on cookie sheet, and press in lollipop stick.
4.  Spoon 2 tsps of jam in to centre and place another cut-out on top
5.  Press together edges with fork or another lollipop stick.
6.  Coat with egg white.
7.   Bake for 10-12 minutes, until golden brown.


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