Pie Pops
Contents:
All the gooey goodness without a campfire AND these are super simple to make. Go on, play with your food! Vegan Cheezecake Pie Pops: This recipe is a mashup of cheesecake, banana and chocolate chip cookie dough flavors. So many peaches, peaches for these pie pops!
Easy as Pie
A couple things you should know about this concoction: Fruit Mince Pie Pops: They are whoopie PIE pops. Pumpkin Pie Cheesecake Pops: Mud Pie Ice Cream Pops: Coconut ice cream makes these vegan, peanut butter and Glutino cookies make them extra delicious. White Chocolate Lemon Pie Pops: Whip up a batch or a dozen batches to make pretty pops as wedding or shower favors.
Cinnamon Roll Apple Pie Pops: Do you have a pie pop recipe to share?
Cherry Pie Pops
Do you celebrate Pi Day? All Articles Videos Slideshows Guides. Add a small spoonful of pumpkin mixture to the center of the shape, over the lollipop stick, being sure to leave at least half an inch of space around the outer edges of the pumpkin shape to seal it closed. Line up the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press the edges closed slightly with your fingers.
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Using a fork, press around the edges of the pumpkin shape to seal it completely. Brush the top of the pumpkins with the beaten egg. Bake at F for 20 to 25 minutes until golden brown. I baked mine for 23 minutes. Combine the icing sugar and vanilla extract in a small bowl.
Add the maple syrup, 1 Tablespoon at a time until you have a slightly runny glaze. I used 3 Tablespoons of maple syrup, but you might need slightly more or less. Pour the glaze into a zip lock bag, seal it closed, then cut off a small corner of the bag. Gently squeeze the glaze over the mini pumpkin pies.
They have all the flavours of pumpkin pie with an amazing maple sugar glaze on top. You can make mini pies from any shape and any filling you want! The glaze along with the delicious blueberry filling… Mmmmm… these made me swoon…. My pumpkin cookie cutter is just less than 3 inches from left to right at the widest part. Thank you for sharing this adorable idea.
I would love to make these for Thanksgiving. However with all the last-minute prep would need to bake these the day before. Would they hold up well, stay crispy, for 24 hours I assume unrefrigerated?
Ingredients
Did you get your answer? I plan on making these ahead of time but wanted to make sure they held up the next day. This will be perfect to make with my little nieces before Thanksgiving. Brush the edges of the rounds with the beaten egg using a pastry brush. Put the remaining dough rounds over the rounds with the filling. Press the edges together gently to seal. Use a fork to crimp the rounds closed completely, making pops. Brush the tops with the remaining beaten egg and dust each pop with a generous pinch of sugar.
What would you like to do today?
Using a paring knife, make 5 small slits around the centers of each pop they'll look like apple seeds. Bake, reversing the baking sheets top to bottom halfway through, until the dough is golden brown, 18 to 22 minutes.
Let the pops cool on the baking sheets until cool enough to touch, about 5 minutes. Transfer to a wire rack to cool. Serve the pops warm or at room temperature. Cinnamon Bun Apple Pie.
Sprinkle flour on work surface. Unroll pie crusts onto surface. Using 3-inch wide drinking glass or cookie cutter, cut rounds from crusts; place on cookie sheet. I have a bone to pick with Thanksgiving. It pretty much takes my food mantra ( everything in moderation) and not just ignores it, but stomps it into.
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