These flavorful Pie Pops are perfect for your next special occasion! Each bite is bursting with a fresh and fruity flavor. These delightfully crunchy mini pie pops are easy to make and perfect for pie lovers of all ages!
Pie is such a classic dessert and fits into just about any holiday. From pumpkin pie to apple pie and all the delicious options in between, it's a versatile dessert that can please a large number of guests. These pie pops are a great way to add variety to the dessert table without a lot of extra time. Whether you're making the crust and filling from scratch or grabbing your store-bought favorites, these pies will not disappoint.
One reason I really love these mini pie pops is that you can let yourself get creative. There are so many options for filling, which makes this a winning dessert. I used some apricot preserves from my sister Anna. She sells them a few times a year and if you can, buy them. It is so worth it! These pie pops also make amazing gifts! Place them in a mason jar and loosely cover them with plastic wrap secured with a ribbon for a gift that will make anyone's day.
For more filling inspiration, check out my Blueberry Hand Pies, my simple Lemon curd, or use my homemade cherry pie filling!
Why this recipe works
Easy- This recipe can be as straightforward or detailed as you'd like! You can choose to make fresh pie dough and even make fresh fruit filling, or opt for pre-made options. Since these pie pops are so small, they also cook much quicker than a full pie, meaning you can make them at the spur of the moment when the craving strikes.
Perfect for all ages- These adorable treats are perfect for kids and adults alike! They're the perfect size for the little ones and a huge hit at gatherings. Kids will love that they're on lollipop sticks, while the adults can admire the beautiful sparkling sugar and glossy finish.
Customizable- One of the best things about these pie pops is that they're so easy to customize. Each pop is filled with about a tablespoon of filling, so you can make a batch that's all the same flavor or easily add variety. If you have a few different fruit preserves that you love, it's easy to make a few pie pops in each flavor so that everyone's happy.
Ingredients
Pie dough-Don't let the idea of making your own pie dough scare you off- it's easy! I wrote a post all about making the perfect pie dough that will help you to feel more confident with the dough. It's definitely worth it to make your own. If you don't feel up for it or just need a quick treat, feel free to use store-bought pie dough.
Fruit preserves-I used apricot preserves, but you can choose your favorite preserves or jam to fill these delicious pie pops. Homemade or store-bought is great! You can also use your favorite pie filling; just keep in mind that you need a very small amount to fill the mini pies. If using pie filling, you'll need to cut the fruit up very small to fit or make slightly bigger pops. Apple and cherry pie filling are delicious but do have large chunks, so be sure to cut them up small or even pulse them in the food processor. You can make strawberry, raspberry, peach, and even Nutella pie pops- the possibilities are endless!
All-purpose flour- You'll need a little flour to dust your work surface as you cut the dough.
Egg White- An egg white wash will be used on top of these pie pops for a beautiful glossy finish.
Water- Water is mixed with the egg white to make it easier to brush over the pie pops.
Sugar- I like to sprinkle a bit of sugar on top of my pie pops before baking. It adds a pleasant, sweet taste and also looks pretty. You can use granulated sugar for this or sparkling sugar/coarse decorating sugar.
How to make Pie Pops
Prepare to bake
Now, one of the keys to getting a flaky pie dough is using a chilled dough. If you are using a store-bought crust you have a little more leeway on that. If it is homemade, the dough should be chilled and ready to go.
It works best to place your dough on the counter to soften it just a little before you get started. While it's warming up, preheat the oven, collect your ingredients and prepare a baking sheet with parchment paper.
Roll the dough
Now, lightly flour your surface. You can see below what mine looked like. You don't want to overdo it. If you have too much flour on the surface, you run the risk of rolling too much into your dough, and that will make the dough tough. So, lightly floured is good.
Unroll pie crusts on the floured surface. The dough should be fairly thin, so roll it to about ⅛ inch thick.
Cut into circles
For the shape, I used a round 2.5-inch biscuit cutter. I wouldn't suggest anything bigger than three inches otherwise it may have trouble staying on the stick. Hearts, stars, and seasonal shapes are always fun!
Add ventilation holes
It is really important to ventilate any pie you make. A ventilation hole is a hole, slit, or weave that allows air to escape the top crust. You do this so you have the choice of where the air and possibly liquid will escape, and it doesn't just burst and decide for you.
For pie pops, it is really simple to fork the tops for ventilation. If you have extra time, you could use a small piping tip as I did. It is very time-consuming, but I wanted it to look like this for the pictures, so it was worth it!
Filling The Simple Pie Pops
One mistake I see people make a lot is overfilling their pie pops.
I know, it's tempting to spoon heaps of filling in the center, but don't do it!! All the excess filling will blow out, so you won't get to enjoy it anyway.
You can also use any preserve you want. Just make sure it can hold its shape. Pie filling can also be used if you prefer that. Place a tablespoon of the filling right in the center, leaving at least ¼ inch around the edges to seal the pie pop.
Sealing The Pie Pops
It is time to seal! To do this, simply wet the edges with water. I do this by dunking my finger in water and running it along the edges. It will need to be wet but not soaking.
Now for the stick, I used a cookie stick, but you can use a lollipop stick or cake pop stick, too. Just be sure it's oven safe. Place your cookie stick onto the bottom of the pie pop. I only put my cookie stick in about ¾ inch, but you can put it in up to at least an inch and a half.
Crimping and Chilling
To ensure the pie pops don't open on the sides, we will need to crimp the edges. I used a fork, but you can simply press with your fingers. Just be sure the edges are well closed.
Once this part is done, be sure to chill the pie pops. This will help ensure the best outcome for the crust.
The Glossy Finish
Brushing the pie pops with a beaten egg isn't a necessity, but it sure makes for a beautiful glossy finish when baked. You can use the whole egg to make the egg wash, but I used only the whites and a touch of water for mine.
Carefully brush the egg wash over the pie pops with a pastry brush, then add a sprinkle of sugar. Bake the pie pops until golden brown. They are small, so they cook quickly!
The Finished Simple Pie Pops
Honestly though, are these not the prettiest pie pops? I think so too. They are so easy to make and even easier to eat!!
If you want, drizzle them with a bit of glaze to finish them out. This isn't necessary, but really good! My oldest son liked the glaze so much he went ahead and dunked his pie pops after I took my photos. The drizzle wasn't enough.
Below is what your dough should look like. Light, flaky, and totally delicious!
If you are looking for more pie recipes, I have quite a few to choose from. You might be surprised to learn that I didn't always like pie! Can you believe it? I would like to think I have eaten enough pie in the last few years to make up for lost time :).
Tips
- Use your favorite pie crust or a homemade store-bought crust to save time.
- Chill the pie pops before baking to keep the dough flaky and delicious
- Get creative with your filling! Use your favorites or make a variety batch with a few in each flavor.
- Add a drizzle to complement the flavors in your pie pop to make them extra pretty and really stand out.
Can I use store-bought pie crust?
Absolutely! I love homemade pie crust the best but you can always swap it for your favorite store-bought pie crust.
Simple Pie Pops
Equipment
- baking sheets, parchment paper for easy cleanup, cookie sticks, biscuit cutter, rolling pin, pastry brush
Ingredients
- 1 recipe pie dough, chilled I used ½ my pie dough recipe, or enough for one shell.
- ¼ cup flour this is for flouring the surface, so you might use less or more.
- 1-2 cups preserves you can also use a pie filling if you would prefer.
- 1 egg white
- 1 teaspoon water
- 2 tablespoons sugar for sprinkling on the top
Vanilla Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla
- milk to consistency
Instructions
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside. You don't have to use the parchment, but it makes for such an easy cleanup.
- While the oven is preheating, pull the pie dough from the fridge and allow it to cool for 5-10 minutes.
- Lightly flour your work surface. Now, roll your dough to about ⅛-1/4 inch thick. I like mine a little thinner, so I went with ⅛ inch.
- For the shape, I used a round 2.5-inch biscuit cutter. You would also do a smaller, or larger circle if you prefer. You can even do a different shape if you want, something seasonal is always fun. I would suggest going any bigger than 3 inches though. It will be hard for it to stay on your cookie stick if you do. Cut enough shapes to make a top and bottom for each pop.
- For your top pieces, vent them. You can poke them several times with a fork, for a simple approach. You can also poke holes with a small piping tip as I did. You can also get fancier and do other patterns on the top if you prefer.
- On your bottom piece, let's add the filling. You might be tempted to overfill, but don't do it. I used a little over a tablespoon in mine. My filling was a little thin though and it would have run off with more. If you have a thicker filling, you could use 2 tablespoons. Just remember to leave about all the way around the outside to seal the pops.
- Add your cookie stick to the bottom pop. You will want to set it ¼-1/2 way in the circle. Wet the outside of the bottom piece. Make sure it is wet, but not soaking.
- Press your top piece onto the bottom piece by pressing gently around the edges. Place your pie pops on baking sheets.
- I like to crimp my pie pops to ensure the filling doesn't blow out the side when it is cooking. The easiest way to do this is with a fork. Press it all around the edges. Place cake pops in the freezer for about 5 minutes.
- While they are chilling, mix the egg white and water. Mix well as this will be the egg wash.
- Remove the pie pops from the freezer and brush with egg wash. Then sprinkle with sugar and move to the oven.
- You will want to bake the cake pops until they are golden brown, Drizzle with the vanilla glaze.
Vanilla Glaze
- Add powdered sugar, vanilla and 2 teaspoons milk to bowl. Mix well and check for consistency. If you need to add a little more milk, do that. If you accidentally add too much, not trouble, just add in another tablespoon or so of powdered sugar. Set aside until the pie pops are baked, then drizzle of the pops.
Notes
- Use your favorite pie crust or a homemade store-bought crust to save time.
- Chill the pie pops before baking to keep the dough flaky and delicious
- Get creative with your filling! Use your favorites or make a variety batch with a few in each flavor.
- Add a drizzle to complement the flavors in your pie pop to make them extra pretty and really stand out.
Did you make this recipe? Let me know!