Entry #2422, May 15, 2013
Now remember we just love and enjoy a good old lollipop, tootsie pop, ring pop, push pop, etc. with a pop! Well bring the pop back with a pie on the top. Pie pops would be great desserts for a memorial day picnic. They would be easy to handle and even easier to devour. Just follow the direction below and enjoy! A quick tip, if you prefer any other fruit or want to mix and match the fruits then that is perfectly ok!
Blueberry Pie Pops
Image via: South Africa Wedding Blog
Prep Time: 40 mins
Cook Time: 20 mins
Ready-In: 1 hr. 30 mins
Servings: 16 Pops
2 (9-inch) Unbaked Pie Crusts
½ cup of White Sugar, (or to taste)
1 teaspoon of Ground Cinnamon
¼ teaspoon of Ground Nutmeg
2 teaspoons of Lemon Zest
1 tablespoon of Cornstarch
1 ¼ cups of Blueberries or Cherries
1 tablespoon of White Sugar (For Sprinkling)
16 Sturdy Cookie Pop or Lollipop Sticks
Image via: Solo Foods
- Preheat the oven to 375 degrees F. 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.
- Take the other pie crust and roll it out to 1/8 thick, cut 16 2-1/2-inch circles; lay them 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. Take out a small bowl and whisk the egg in it, set to the side.
- Take out the 16 mini muffin cups and spoon about 1 tablespoon of blueberry or cherry 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 of the beaten egg evenly around the edge of the filled crust; place a 2 ½- 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. Then serve!
For more Memorial Day recipes on Stagetecture, click here.