Simple pie pops are just that, SIMPLE. Let me show you how they are done, and I think you will agree, they are pretty easy to do. Plus, with only 3 ingredients (6 if you include the glaze)Just because they are easy, don't think they aren't totally delicious. Because honestly, they are so good!
The Pie Dough
Here is where I think a lot of people might get scared off from these Simple Pie Pops. I wrote a post all about making the perfect pie dough that will help you to feel more confident with the dough.
Rolling Out Your Dough
Now, one of the keys to getting a flaky pie dough is to keep that dough chilled all the time. 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. You will bring it out and soften it just a little. Get your oven heating while you are working. 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.
The dough should be fairly thin, so roll to about ⅛ inch thick.
Now, cut into the shape you want your pie pops to be. I did a classic circle and used these biscuit cutters.
It is really important to ventilate any pie you make. What is ventilation on pies?? Great question. It is a hole, slit, or weave that allows air to escape the top crust. You do this so you choose where the air and possibly liquid will escape. For pie pops, it is really simple to use fork the tops for ventilation. I used a small piping tip to make small circles on mine. I am not sure I would recommend this to you though. It was a little time consuming, but I wanted this look for photos. Such is the life of a food blogger and photographer.
Filling The Simple Pie Pops
One mistake I see people make a lot is overfilling their pie pops. I know, it's tempting, but don't do it!! All the excess filling will blow out, so you won't get to enjoy it anyway. Now for the filling. 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! You can also use any preserve you want. Just make sure it can hold it's shape. Pie filling can also be used if you prefer that. I love that as well. Homemade or store-bought is both great. Place the filling right in the center, leaving at least ¼ inch around the edges to seal the pie.
Sealing The Pie Pops
It is time to seal! To do this, simple 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.
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 half.
Crimping the Pie Pops
To ensure the pie pops don't blow out on the sides, we will need to crimp the edges. I used a fork, but you can simply press with your fingers or use something else if you prefer.
The Glossy Finish
Brushing the pie pops isn't a necessity, but it sure makes for a beautiful glossy finish. You can use the whole egg to make the egg wash, but I used only the whites and a touch of water for mine.
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 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. Can you believe I used to dislike pie? Me either?? What was the matter with me. I would like to think I have eaten enough pie in the last few years to make up for lost time :).
Simple Pie Pops
- baking sheets, parchment paper for easy cleanup, cookie sticks, biscuit cutter, rolling pin, pastry brush
- 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
- 1 cup powdered sugar
- 1 teaspoon vanilla
- milk to consistency
- 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 pie dough from the fridge and allow to cool 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 simple approach. You can also poke holes with a small piping tip like I did. You can also get more fancy 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 you 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 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 oven and brush with egg wash. Then sprinkle with sugar and move to the oven. You will want to bake the cake pops until the are a golden brown, Drizzle with the vanilla glaze. Now, sit back and enjoy. You deserve it!!
- 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.