Go Back
+ servings
Print Recipe
No ratings yet

Simple Pie Pops

These are a much simpler version of a full pie. They are quick to make and totally delicious.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: pecan pie variations, pie pops, pie pops with jam, simple pie pops
Servings: 8 servings
Author: Amy- A Red Spatula


  • 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

Vanilla Glaze

  • 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 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.


  • 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.