If you’ve got a few hours handy (well, depending on how many of these you make), it’s definitely time to invest in the next installment of FFA’s “pops” madness. I’m almost certain but maybe not certain that pie pops – tiny pies on lollipop sticks – originated at Luxirare. It’s the post most people seem to link back to. Then the always cute and wonderful Bakerella did her own. You can Google the things and they’ve certainly seemed to take off in popularity. We always knew we’d back to that cute treat on a stick after the Easter Bunny Cake Pops, and it finally just came to be.
By the way, yes, we’re planning to do some Halloween cake pops, soonish! Onward for now…
Some might be a little more industrious than we were and want to use homemade jams for this project – maybe even some homemade pie dough. Given that I knew this would take some time, more than usual for most of our projects, I opted for the fully involved store bought angle. Store bought jams and pie crust. Unroll. Dollop. Press. Press press press! You’ll see what I mean.
Making any kind of pops takes getting into the swing of things. By the time you’ve mastered it, you’re pretty much done and there are no more to make! Save yourself some time by doing some steps all at once, like cutting out your circles or whatever shape you plan to use. A little flour dusted on each side of the pastry will help keep them from sticking to your pans and each other.
So you’re ready to make pie pops! Take a circle, dollop some jam in the middle – not a lot! You can really only fit about 1/2 a teaspoon or so if you’re using the 1 7/8 inch cookie cutter. You might be able to get away with a slightly bigger cookie cutter, you’ll just have to ‘speriment and see (heavier they are though, they might be harder to stay on the sticks). After dolloping, place a lollipop stick about halfway into the circle, over you dollop of jam. Then using another lollipop stick, crimp the edges together to look like a little pie.
It so looks like I’m shooting a birdy-loo in that one pic but it’s my index finger, swears. All sensibilities can come back out now, it’s safe to let go of the gasps.
At this point, you need to apply an egg wash using only the white of the egg. Use a pastry brush to lightly coat the top of each one. This will help them brown faster since they won’t stay in the oven very long. Yes, we forgot to egg wash some. So we had nice beach-tanned ones as well as a few pale wonders as well.
We made SO. MANY. Of these things. I think we started out with 7 pie crusts and used them all. We made our own pie pop army. It takes a while to amass such an army. It was a cute army if we do say so ourselves. We do. We say so.
I snatched a little vase that kidlet painted at one of those U Paint/We Finish type places and loaded up the pops, which turned out looking more like flowers to us than mini pies.
Really now – the cuteness. Can you stand it? Better yet, can you handle it? HUH?! You just thought you were tough. Pfffft.
Chomp these often, folks. They’re so cute. A lot easier than cake pops if you wanna know the truth. The only drawback for us was it would have been nice to have a little more filling in them. Kidlet drew on a couple with some food-safe pens. Sis blogging partner told kidlet it looked like those pops had a rash. This had me howling for almost the entire time. Kidlet wasn’t as amused by that, but we still had a blast.
Pies on sticks – are they practical? A resounding NO! But are they fun? Heck yes. Amaze and delight your friends…and then watch all that work you did disappear amazingly fast beneath their chompers. Good times.
- 1 7/8 or 2-inch circular cookie cutter, or other shapes
- parchment paper
- several baking/cookie sheets
- pastry brush
- small bowl for egg wash
- enough small spoons for each jam type
- lollipop sticks
Several ready-made pie crusts, such as Pillsbury
Homemade or store-bought jams, a variety or your favorite one
1 egg white
Preheat oven to 350 degrees. Line a few baking sheets with parchment paper.
There’s actually a few different ways you can make your little pie pops depending on what shapes you use.
Using whatever shape you’ve chosen, take one pastry and place a small dollop of jam or preserves in the center. If it’s an odd shape, like a heart or butterfly, you might want to continue the jam into the wings or upper parts of the heart, just make sure you keep it as centered in those areas as possible.
Place a clean lollipop stick at least halfway into the pastry, over the jam, and press slightly into the pastry.
Take another pastry, the same shape, and press it down on top of the bottom one slightly.
If your using a circular shape like is shown above, it’s easiest to just take another clean lollipop stick and press about an eighth of an inch into the top pastry and press down, spacing each pressing just slightly apart as you go around the circle. If your stick moves a little because it’s been bumping into another pop on your pan, just adjust the stick back into place for putting the final crimp in the pastry.
If you have a scalloped cookie cutter like we used above, and you want to make some flower pie pops, you can press either between each circular “petal” shape, or you can press directly on each to create a different looking flower.
Make sure to press down firmly enough each time to try to seal the pops as best as possible. Some jam, depending on how runny it is prior to baking, may seep out a little. It’s pretty likely. If it’s happening more often than not, you may need to work on pressing/crimping those pops better.
I’ve seen other posts making these where they’ve used a fork to crimp their pop edges. You certainly aren’t limited to your lollipop stick, so try other options and you might get some fun results.
Last, but not least – using your pastry brush, lightly brush the top of each pop with the egg white (just the egg white, no water or milk or anything else added in). This will help the pie crust to brown since they don’t stay in the oven as long as a regular pie. Without the wash, they will stay a very light color, but they will bake. You might forget to egg wash some. We did! We still ate them.
Bake pops for 12-14 minute, just until they begin to turn golden brown. Enjoy!
If some of the jam tries to squeeze out as you crimp/press the pops together, don’t worry. You just might need to use a little less jam, or maybe you can try pressing less into the pop (maybe you went to far in with your stick or other tool). Just experiment and allow yourself to have fun, even if a few get messed up. Practice makes perfect – or even just nearly so – makes this project a lot more fun. Allow yourself to make a few mistakes and you can always munch on the mistakes in the meantime.
Every other post I’ve seen says if you’re careful, you can get 8-9 pop shapes out of each pie crust.
Uh, people, we got about 15-20 on average! Maybe they were using much bigger shapes than we were. Maybe we should use bigger shapes next time. I think that means we’ll be making these again one day. Hey, bigger shapes, more jam, right? Just don’t get too big. You do want them to stay on the sticks.
When cutting your shapes, maximize space and cut them as closely together as possible. If you’re extra industrious, save your scraps, knead them together, and roll out to make even more shapes.
When you’re moving these around before and after being baked, it’s best to pick them up by the pie, not the stick. Leave the picking up by the stick for when you go to arrange them or to let people choose one. Some may wobble and fall off their sticks. Just sayin’. For the most part, ours stayed on, though.