Pie Pops
ingredients
all
6 tbsp cold cream cheese
cut into small cubes
1 1/2 cups AP flour
1/2 tsp salt
9 tbsp cold butter
cut into small cubes
1 1/2 tsp sugar
1 1/2 Tbsp cold water
lemon/orange zest
cinnamon
Fruit
cut into very small dice
Jam
(a flavor that goes with whichever fruit you're using; apricot goes with anything strawberry or raspberry goes well with any berries)
Cornstarch
about 2 tsp per cup of combined fruit and jam
Pinch salt
1 each egg
for egg wash
cookware
  • lollipop sticks
  • cookie cutters (small)
For the Pie Dough
1
Pulse the butter, flour, salt, and sugar in the food processor until butter is pea-sized. Add the cream cheese and pulse a few more times.
2
Add cold water and pulse until dough just comes together. Roll into a cylinder about 1.5 inches in diameter, wrap in plastic and refrigerate for at least an hour.
For the Filling
3
Mix everything together when you're ready to assemble.
To Assemble
4
Cut slices of dough (1x batch should yield 24 pieces), then flatten them on the floured table and roll out to about 1/8th inch thick, just barely big enough to use a 3" cutter to cut a clean circle. Two pieces are needed for each pop. If you want, you can use a mini cutter (leaf, star, heart, etc) to cut out a vent in the pieces that will be the tops (easier if the dough is put in the freezer for 5 minutes). You can also cut out extra small shapes from scrap or re-rolled dough.
5
Lay out the bottom pieces on a parchment lined sheet tray, leaving space for the sticks (about 6, 3" pops fit staggered on a 1/2 sheet tray).
6
Brush the edge lightly with beaten egg, then top with a spoonful of filling (not too much!). Place a lollipop stick over the filling.
7
Lay over the top piece of dough, and gently press the edge down to stick to the bottom piece of dough, while pushing out any large air bubble. Use another stick to help flute the edges, or use a fork to crimp the dough.
8
Brush the top with egg, glue on any little cutout shapes, if any, and egg wash those too, sprinkle with coarse sugar (ie Sugar in the Raw). If there are no cutouts in the top dough, make a few cuts for steam vents.
9
Bake at 400F for about 20 minutes, until golden brown and filling is bubbling.
10
**You can also make these smaller, but without being able to do little cutout vents. In this case, roll out manageable sized pieces of dough and cut 2" circles. Don't reroll the scrap for more circles, but you can use it to cut out little shapes. Remember to cut or poke vents during assembly.**