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

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

Ingredients

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 Egg
1 tablespoon of White Sugar (For Sprinkling)
16 Sturdy Cookie Pop or Lollipop Sticks

Blueberry and Strawberry Pie Pops

Image via: Solo Foods

Instructions

1. Preheat the oven to 375 degrees F.  Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.