Pie Pops Fun Desserts
You can put all kinds of stuff on a stick. Use any type of pie filling, but I think the fruit pie filling such as apple pie, blueberry, peach pie, mince meat pie, or mixed berry pie filling work best. You can use canned pie fillings or make homemade pie filling.
Over the holidays while babysitting my granddaughter, we made Snowman cake on a stick pops. When I babysit the grandkids during the February school vacation we make Cherry Pie on a Stick to celebrate President's Day weekend.
Fall is a wonderful time to try your hand at Apple hand-held pies on a stick!
For a yummy snack or dessert in a brown bag lunch, slip these homemade pie pops into a wax paper sandwich bag.
If you prefer, turn this stuff on a stick into meat pies with a meat filling and make Empanadas for dinner or lunch, or football parties!
Here's a recipe for Apple Pie on a Stick. Check out more recipes for Apple Desserts !
Pie on a Stick
*Crust:*1 1/3 cups King Arthur all-purpose flour or white whole wheat flour
1/4 tsp. salt
1/4 cup Cabot butter, chilled and cut into pieces
1/4 cup shortening, chilled and cut into pieces
2-4 Tbsp. ice-cold water
*Filling:*
1/4 cup butter
3 lb tart apples (such as peeled and roughly chopped
1/2 cup Domino sugar
pinch salt
1 egg, lightly beaten
Popsicle sticks or lollipop sticks
coarse sugar or cinnamon, for sprinkling
Make the pastry: in a large bowl or the bowl, stir together the flour, sugar and salt. Add the butter and shortening and use a fork, pastry blender, wire whisk or the "pulse" motion of the food processor to blend the mixture until it resembles coarse meal, with lumps of fat no bigger than a pea.
Drizzle the minimum amount of water over the mixture and stir until the dough comes together, adding a little more a bit at a time if you need it. Gather the dough into a ball, flatten it into a disc, wrap it in plastic and chill for at least half an hour.
Meanwhile in a large, heavy skillet, heat the butter over medium-high heat. When the foaming subsides, add the apples and cook until they start releasing their juices. Sprinkle the sugar and salt over top. Cook for about 10 more minutes, stirring often, until the moisture evaporates and the syrup thickens, and the apples start to turn golden. Remove from the heat and transfer to a bowl to cool.
Preheat the oven to 375F.
On a lightly floured surface, roll the pastry out 1/4 inch thick. Cut into 2-3 inch rounds with a cookie cutter or glass rim, and brush the edge with beaten egg. Place a lollipop stick on the edge, overlapping the pastry by about 1/2 inch, and place a spoonful of the apple mixture in the middle of the pastry circle. Top with a second circle and press the edges with a fork to seal. Transfer to a parchment-lined baking sheet, brush with a little more beaten egg and sprinkle with coarse sugar or cinnamon. Repeat with the remaining pastry and filling.
Bake for 20-25 minutes, until golden. Let cool for at least 10 minutes before serving. Makes about a dozen pie pops.
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