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Strawberry-Rhubarb Pie Pops

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Strawberry-Rhubarb Pie Pops
  • Prep Time 30 min
  • Total Time 1 hr 25 min
  • Servings 8
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Classic strawberry-rhubarb pie gets a mini makeover in these adorable pie pops that are completely fuss-free!

Ingredients

3/4
cup frozen strawberries, thawed, chopped, drained and juice reserved
1/3
cup granulated sugar
2
teaspoons cornstarch
1
cup frozen chopped rhubarb, thawed
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
8
craft sticks (flat wooden sticks with round ends)
1
egg white, beaten
1
teaspoon granulated sugar
1/3
cup powdered sugar, if desired
2
to 3 teaspoons milk, if desired

Directions

  • 1 Heat oven to 450°F. In medium bowl, place reserved strawberry juice. In small bowl, mix 1/3 cup granulated sugar and the cornstarch. Add to strawberry juice, beating with whisk. Stir in strawberries and rhubarb.
  • 2 Unroll pie crusts on work surface. Using 3 1/2-inch round cutter, cut 8 rounds from each crust. Place 8 rounds on ungreased cookie sheet. Spoon fruit mixture evenly on each round to within 1/2 inch of edge. Place 1 craft stick in filling on each round.
  • 3 Flatten remaining rounds to 4-inch diameter. Brush underside of rounds with egg white; place over fruit. Press edges together; seal with fork. Cut small slit in tops of pies. Brush tops with egg white; sprinkle evenly with 1 teaspoon granulated sugar.
  • 4 Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
  • 5 In small bowl, mix powdered sugar and enough milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over pie pops; let stand until set, about 30 minutes.
Tips  

Make other flavors of pie pops by substituting 1 cup of your favorite canned pie filling for the strawberry-rhubarb filling.

Nutrition Information 
No nutrition information available for this recipe
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