MINI PIE POPS
Mini pies on a cake-pop stick! These also work without the cake-pop sticks, then they are just mini pie circles.
Provided by Katie Ventura
Categories Desserts Pies Fruit Pie Recipes
Time 35m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Roll pie crust out on a lightly floured work surface. Use a circular cookie cutter or glass to cut twenty four 2 1/2-inch rounds. Transfer 12 rounds to a baking sheet.
- Lay 1 cake-pop stick on each round with one end of the stick almost to the center of the round. Press the stick gently into the dough. Spoon about 1 teaspoon apple pie filling into the center of each round. Place the remaining dough rounds on top of each 'pop' and press the edges with a fork to crimp the border.
- Bake in the preheated oven until crust is golden and filling is hot, 20 to 25 minutes.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 8.2 g, Fat 5 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 80.3 mg
BERRY PATCH PIE
Enjoy a gorgeous, made-for-summer pie with this mouthwatering recipe. Each bite bursts with sweet, juicy berries.- Taste of Home Test Kitchen.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., Meanwhile, in a large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally, over medium heat until mixture just comes to a boil; pour into prepared crust. Cool completely on a wire rack.
Nutrition Facts : Calories 250 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 101mg sodium, Carbohydrate 46g carbohydrate (25g sugars, Fiber 4g fiber), Protein 2g protein.
BERRY PIE POPS (PIE ON A STICK)
This recipe is great to do with your children. You can make these into different shaped Berry Pie Pops such as hearts or stars. - Recipe courtesy Kelsey Nixon.
Provided by Food.com
Categories Pie
Time 1h50m
Yield 8 pie pops
Number Of Ingredients 13
Steps:
- Special equipment:.
- 8 (6-inch) lollypop sticks, 2 1/2-inch round cookie cutter.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Roll out the Perfect 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. 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 to cut small vents in each pop.
- Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging inches.
- Perfect Pie Dough:.
- In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.
- Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
- Berry Pie Filling:.
- Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.
Nutrition Facts : Calories 285.5, Fat 18.2, SaturatedFat 11.2, Cholesterol 69, Sodium 157.8, Carbohydrate 27.7, Fiber 1.2, Sugar 7.7, Protein 3.6
BERRY PIE POPS (PIE ON A STICK)
This recipe is great to do with your children. You can make these into different shaped Berry Pie Pops such as hearts or stars.
Provided by Kelsey Nixon
Categories dessert
Time 1h50m
Yield 8 pie pops
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Roll out the Perfect 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. 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 to cut small vents in each pop.
- Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging in.
- In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour. Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
- Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.
BLUEBERRY PIE POPS
These little pies are a huge hit at several Seattle bakeries, so I was inspired to make my own. Use a non-stick mini muffin pan to ensure the pies easily lift out of the cups after baking. Make your own crust, or use prepared refrigerated pie crust. Use fluted or straight-edged cookie cutters to cut out the pops. Vary the filling based your favorite pies. Cute and tasty wins the day!
Provided by ScandoGirl
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
- Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
- Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.
Nutrition Facts : Calories 154.5 calories, Carbohydrate 19.6 g, Cholesterol 11.6 mg, Fat 7.8 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 121.5 mg, Sugar 8.2 g
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