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Pie Pops

Pie Pops

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Make with

Pillsbury Pie Crust


(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

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  • 1

    Preheat oven to 375°F. Line two baking sheets with parchment paper or a silicone mat and set aside.

  • 2

    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).

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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!

    SPEAK UP: What’s your Pie Month pick? Share it!

Recipe Summary

  • 2 large apples, peeled, cored and finely chopped
  • ¼ cup sugar
  • 1 teaspoon apple pie spice
  • 1 teaspoon lemon juice
  • Dash salt
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 15 ounce package rolled refrigerated unbaked piecrust (2 crusts)
  • 10 paper or wooden lollipop sticks
  • 1 egg, separated
  • 2 teaspoons water
  • 2 tablespoons sugar
  • ½ teaspoon apple pie spice

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper set aside.

In a medium skillet, cook apples, the 1/4 cup sugar, the 1 tsp. apple pie spice, the lemon juice, and salt over medium heat for 3 to 5 minutes or until apples are nearly tender, stirring occasionally. In a small bowl combine cornstarch and 2 Tbsp. water until smooth. Add to apple mixture cook, stirring constantly, until mixture is thickened and well combined. Mixture will thicken quickly.

Unroll pie crusts. On a lightly floured surface, roll each crust to a 12-inch circle. Using a 3-inch round or leaf cutter, make 10 cutouts in each circle of dough.

Arrange 10 of the cutouts on the prepared baking sheet. Press a lollipop stick firmly into the center of each dough cutout. Spoon a scant tablespoon of filling in the center of each cutout. You will have leftover filling.

In a small bowl whisk the egg white and 1 tsp. water until frothy. Use a pastry brush or your fingers to brush mixture around the edge of each dough shape. Place a second cutout of dough on top of the filling. Use a fork to seal the edges, taking care that dough is sealed around lollipop stick.

In a small bowl, whisk together the egg yolk and remaining 1 tsp. water. Brush atop pie pops. In a small bowl, combine 2 Tbsp. sugar and remaining 1/2 tsp. apple pie spice. Sprinkle over pops.

Bake 15 to 20 minutes or until golden. Cool on the baking sheet. makes 10 pops.

Heart Shaped Pie Pops

5.00 stars (1 reviews)


For the pie pops:
2 9-inch piecrusts (homemade or pre-made)
10 teaspoons strawberry Lucky Leaf pie filling and topping from a 21 oz can
10 lollipop sticks
2 tablespoons melted butter

For the red cookie icing:
1 cup powdered sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon vanilla
several drops red food coloring


Heat oven to 425°. Cut pie dough into heart shapes and place half of them on a parchemnt peper lined cookie sheet. Place lollipop sticks in the middle of the cookie. Spoon 1 teaspoon pie filing in the middle of each heart.

Using a fork, press the edge off the dough together. Brush pie pops with melted butter and bake at 425° for 10 - 15 minutes or until golden brown.

AFter removing pie pops from oven, transfer to a cooling rack. Combine all ingredients for cookie icing and mix well. Place in a pastry bag or plastic storage bag and snip off the end or use a fine tip with a pastry bag. Decorate pie pops with red icing and allow to set before serving.

  • 2 ½ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ cup shortening
  • ¼ cup butter, cut up
  • 1/2 to 2/3 cup ice water, divided
  • 2 tablespoons seedless raspberry jam
  • 20 paper or wooden lollipop sticks
  • ⅔ cup peach pie filling
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon almond extract
  • 20 fresh raspberries
  • Milk for brushing
  • ½ cup powdered sugar
  • 2 teaspoons milk, plus more as needed
  • ⅛ teaspoon almond extract

To prepare pastry: Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper or foil set aside. In a large bowl, stir together flour, 2 tablespoons sugar and salt. Using a pastry blender, cut in shortening and butter until pieces are pea size.

Sprinkle 1 tablespoon ice water over part of the flour mixture toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather the dough into a ball and gently knead until it holds together. Divide in half shape each portion into a ball.

On a lightly floured surface, roll half of the dough at a time into a 12-inch circle. Using a 2 1/2-inch round or scalloped cookie cutter, cut dough into rounds reroll scraps as necessary (you should have 40 rounds total). Place half of the pastry cutouts 2 inches apart on the prepared baking sheets, allowing space for sticks.

To assemble pops: Spread each round with some of the raspberry jam, leaving a 1/2 inch border. Press lollipop sticks gently into the pastry cutouts on the baking sheets, positioning a stick about three-fourths of the way over each round.

Place pie filling in a medium bowl. Using kitchen scissors, snip fruit into small pieces. Stir in cinnamon and the 1/4 teaspoon almond extract.

Spoon 1 teaspoon of the peach mixture onto the center of each of the pastry cutouts on the baking sheets. Top each with a raspberry. Brush edges with milk. Top with the remaining pastry cutouts seal edges with a fork. Brush with a little milk.

Bake for 14 to 16 minutes or until golden brown. Using a spatula, transfer pastry pops to wire racks (do not pick up by sticks while hot) cool completely.

To prepare icing: In a small bowl, whisk together powdered sugar, 2 teaspoons milk, and 1/8 teaspoon almond extract. If needed, stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle icing over cooled cookies. If desired, sprinkle evenly with chopped almonds. Let stand until icing is set.

To make ahead: Layer pops between sheets of wax paper in an airtight container cover. Store at room temperature for up to 2 days.

1. For the pie crust: Pulse the flour, shortening, sugar, vinegar and salt in a food processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Sprinkle in 1/4 cup ice water and pulse until the dough begins to come together. Pinch the dough with your fingers if it doesn't hold together, add up to 4 more tablespoons ice water 1 tablespoon at a time, pulsing and checking the dough after each addition. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight.

Apple Pie Filling

1. Peel and core the apples slice 1/4 inch thick. Transfer to a bowl and toss with the sugar and lemon juice.

2. Melt the butter in a medium skillet over medium-high heat. Add the apple mixture and cook, stirring occasionally and breaking up with a wooden spoon, until very soft, 12 to 15 minutes. Add the flour, cinnamon and salt and cook, stirring, until the juices thicken, about 2 minutes. Let cool completely.

3. Position 2 oven racks in the top and bottom third of the oven and preheat to 400ºF. Line 2 large baking sheets with parchment paper and set aside. Put the sugar in a shallow bowl and set aside.

4. To assemble: Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thick. Cut into about 20 rounds with a 2 1/2-inch biscuit cutter, keeping the dough and rounds cool and rerolling scraps once if neccessary. Repeat with the second disk, for a total of about 40 dough rounds.

5. Divide half of the dough rounds (about 20) between the baking sheets, leaving 1 inch of space around each. Dip the top 1 inch of a wooden ice-pop stick in the beaten egg and lay it on one of the rounds, positioning the tip in the center of the round. Repeat with the remaining sticks and dough rounds on the baking sheets. Dollop a generous teaspoonful of the cold apple filling in the center of each round, covering the tip of each stick. Brush the edges of the rounds with the beaten egg using a pastry brush. Put the remaining dough rounds over the rounds with the filling. Press the edges together gently to seal. Use a fork to crimp the rounds closed completely, making pops. Brush the tops with the remaining beaten egg and dust each pop with a generous pinch of sugar. Using a paring knife, make 5 small slits around the centers of each pop (they'll look like apple seeds).

6. Bake, reversing the baking sheets top to bottom halfway through, until the dough is golden brown, 18 to 22 minutes. Let the pops cool on the baking sheets until cool enough to touch, about 5 minutes. Transfer to a wire rack to cool. Serve the pops warm or at room temperature.