Or how about cuteness on a stick! I’m not usually enamored with things mini or too cutsie but these babies pulled at me once I started making them. :)
They’re quite easy to make, especially if you go the semi-homemade route like I did. I used a Pillsbury Rolled Pie Crust and some Lucky Leaf Premium Cherry Pie Filling. Easy! And they bake up in only 12 to 14 minutes, so they’re pretty quick, too. Below is what I did. It’s more of a method than a recipe. If something doesn’t make sense leave me a comment and I’ll get back to you.
- 1 uncooked pie crust, ready made or homemade
- pie filling of choice
- 1/4 water in a small bowl or 1 egg beaten, I didn’t used the egg
- lollipop sticks, I used 7
- 1 parchment lined cookie sheet
- (1) 2 1/2 in. round cookie
- 1 fork & 1 small paring knife
Preheat oven to 425 degrees.
Roll out the pie crust. Cut out an even number of circles, or what ever shape cookie cutter you’re using. (I got 14 circles, which made 7 lollipies.) Working with one mini pie cutout, dip one end of a lollipop stick into the water and press into the mini pie crust. Top the mini pie crust with a heaping teaspoon of pie filling, keeping the filling in the center. (I used cherry pie filling so I topped mine with one cherry and a teaspoon of the “jelly”.) Next, dip your index finger in the bowl of water and rub the edge of the crust. Place top crust directly over the bottom one and gentle press the edges together. Dip your fork into the bowl of water and gently press the fork tins into the pie crust edges, sealing them closed. Cut two small slits into top crust to allow steam to escape. Place on cookie sheet. Repeat until you have used all your pie crust. (Instead of using water you can use a beaten egg. You can also coat the tops of the lollipies with the leftover egg wash. I didn’t on mine & I also forgot to ventilate them.)
Bake for 12 to 14 minutes. Remove from the oven and allow to cool for five minutes (or so, I baked mine on a stone so I removed them from the stone right away to keep the bottom crust from over browning.). Gently remove with a spatula onto a cooling rack and cool to room temperature. Note: Until the pie pops are completely cooled do not handle by the stick. After they completely cooled you can dust with powdered sugar or glaze.
- 1/4 cup powdered sugar
- 1/4 tsp extract (I used almond)
- 1/2 Tbs melted butter
- Enough milk or cream to get the glaze to a workable consistency.
Combine all ingredients in a small bowl and whisk until smooth.
* I saw these many months ago, I believe, on FoodBuzz Top 9 but do not remember the site nor did I follow their instructions.
The winner of Tate’s Bake Shop cookies & cookbook is…………….
Pam, who says she is definitely a cookie eater! For those of you that prefer to bake cookies I would be more than happy to eat any cookies you’d like to share. :)