pie pops. just because.

Who can resist a little pie on a stick? Mmmhmm. These little guys are some of the easiest, prettiest gifts/treats you can make. I had a blast creating heart-shaped Pie Pops this year in lieu of fancy Valentine gifts, and will most definitely be making them again in the near future. 

Granted, they take a little extra time (think cutting out shapes + carefully laying and pressing), but everyone loves them as gifts, and they would be amazing wedding or party favors. You can fill them with everything from strawberry jam [pictured here] to applesauce and chocolate pudding--or any other pie filling you can think of. 

Recipe, anyone? :] 

BLUEBERRY PIE POPS

2 (9 inch) unbaked pie crusts [everyone should have a good recipe--if not, look one up!]

• 1/2 cup white sugar, or to taste
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 teaspoons lemon zest
• 1 tablespoon cornstarch
• 1 1/4 cups blueberries
• 1 egg
• 1 tablespoon white sugar, for sprinkling
• 16 sturdy cookie pop or lollipop sticks

DIRECTIONS

1. Preheat an oven to 375 degrees F (190 degrees C). 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. 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.
3. 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.
4. 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.

Enjoy, friends. Yes, I made mine with wooden shish-kabob sticks (only because I didn't have plastic ones on hand) but I would not reccomend doing this. For one, you CANNOT put wood in the oven, so I had to make holes in my pies and stick them in later. This provided for somewhat loose pie pops with their sticks almost slipping out, which wasn't too fun, but I made the best of it. 

Just for future reference. I like it when people can learn from my mistakes. :]

♥♥♥,

lucia 

ps~ want something extra to read? i guest posted yesterday here.