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Yummy, easy-to-make pie on a stick!
Girl Versus Dough
November 6, 2014
(9-inch) Pillsbury™ Refrigerated Pie Crusts
(2-inch) round cookie cutter
cup pre-made pie filling(s) of your choice, plus a few handfuls of any mix-ins you want (toffee, chocolate chips, etc.)
lollipop sticks (can be found at a craft store)
tablespoons unsalted butter, melted
Preheat oven to 375°F. Line two baking sheets with parchment paper or a silicone mat and set aside.
Lightly dust a counter top with flour and roll out pie crusts flat. Lightly dust top of crusts with flour. Cut out rounds, using cookie cutter, and remove excess pie crust (you can re-roll this out and cut out more rounds, if desired).
Top half of the total rounds with 1 teaspoon or so pie filling in the center, keeping it about 1/4 inch away from the edges of the round. Add a sprinkle or two of mix-ins, if desired.
Place lollipop stick in the center of the round, about 1/4 inch from the top (where the filling ends). Top the round with another plain round and carefully seal edges with your fingertips, especially around the stick. Place pop on baking sheet.
Repeat with remaining rounds, until all the pops are on the baking sheets. Crimp the edges of the pops with a fork to seal the edges, and puncture each pop once with the fork tines to allow them to vent while baking.
Brush melted butter lightly on each pop. Bake 15 minutes or until crusts of pops are just barely golden brown. Remove from oven and place on a cooling rack to cool.
No nutrition information available for this recipe
More About This Recipe
These pie pops are poppin’. These pie pops are cool. All the boys (and girls) keep wantin’ these pie pops after school.
Now that that’s stuck in your head like it was in mine when I made these oh-so-scrumptious Pie Pops, let’s get started, shall we?
What, exactly, are pie pops, you ask? Think cake pop, only minus the cake and plus the pie – which, in my opinion, is much tastier. In the eternal battle of pie vs. cake, in my book, pie always wins.
It’s a pie on a stick. It’s a mini hand pie in lollipop form. It’s amazing.
Let’s get on it already!
First, roll out your pie crust on a lightly floured surface. Pillsbury refrigerated pie crusts work great for this recipe, but you can use your own trusty homemade pie crust recipe and roll it out to ¼-inch thickness. Cut out the dough into 2-inch circles (or hearts, or triangles, or letters if you’re extremely talented with your hands and/or a surgeon) and remove the excess crust.
Top half of the rounds with a dollop or so of your favorite homemade or store-bought pie filling, keeping the edges filling-free.
You can also add fun and tasty mix-ins, like white chocolate chips…
Or toffee bits. Sweeeet!
Place a lollipop stick in the center of the filling, top the round with another plain round and pinch the edges to seal tightly. Carefully transfer the pops to a baking sheet, crimp the edges with a fork to seal (and to make them look pretty) and poke each pop with a fork once to let out steam during baking (these babies have to vent or they’ll get stressed and explode. No joke.). Brush them with melted butter for extra flavor, glossiness (my lip gloss is poppin’!) and above all, tastiness.
Once the pops are fully baked, remove them from the oven and let them cool slightly.
Now dig in! Once you pop, you can’t stop.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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