Pie Pops

Pie's time has come. More diverse and satisfying than any cupcake or frozen yogurt fad, pie deserves your respect. If you are still caught up in cute packaging and modern presentations, then try these "pie pops" from Scoochmaroo and Lemonie. This recipe uses peach filling, but you could use any filling that would fit in the pie pop.

Peach Pie Pops

2 fresh peaches
1 Tbsp flour
1/4 cup sugar
1 Tbsp butter
Fresh nutmeg and cinnamon to taste
Two pie crusts (homemade or rolls of store bought)
1 egg for egg wash on crusts (optional)
Lollipop sticks

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.

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.

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.

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.

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 375 degrees for 15 minutes. Pops are done when they are golden brown.

Comments

[kim]

I want to try these in lemon or banana.

[mmmm]

pumpkin would be good