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Here’s the recipe from Jennifer Meintel Parezo from Twenty Six Divine for the pie pops she’s showcased here. You can use ready-made crust or even better, enter to win a pie pop kit from Pillsbury@ (along with an Anthropologie apron, Le Creuset pie dish, cake stand, newlywed cookbook, and more) here! Giveaway runs September 1st to December 1st.

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Ingredients

Sweet pie dough
Butter, cubed 6 oz.
Sugar 1 Tbsp
Salt (kosher) ¼ tsp
Cake flour 8 oz.
All-Purpose flour 2 oz.
Baking powder ¼ tsp
Cream cheese, cubed 4 ½ oz.
Water, chilled 2 Tbsp
Apple cider vinegar ¼ tsp

Apple Filling
Apples, Granny Smith & Fuji 4 total, 2 ea.
(Peeled, & medium diced)
Sugar ¼ cup
Brown sugar ¼ cup
Honey 2 Tbsp
Cinnamon ¼ tsp
Vanilla bean 1 ea.
Allspice 1/8 tsp
Cloves 1/8 tsp
Apricot jam 3 Tbsp
Salt (kosher) ¼ tsp
Cornstarch 2 Tbsp
Water 2 Tbsp

To build pie lollipops You will need
3” round cutter
Pastry brush
Fork
Decorative cutter
Lollipop sticks
Raw sugar

Directions

Sweet pie dough
Place butter, sugar, & salt in electric mixer with paddle attachment. Beat on medium speed for one minute. Add cream cheese & mix one minute. Sift in dry ingredients & gently work in by hand into butter mixture to break up bigger pieces. Continue mixing on medium low while gradually adding vinegar & cold water until just combined. Do not over-mix. Wrap & chill for at least one hour.

Apple Filling
In medium saucepan bring first 10 ingredients to light simmer on medium low heat. Simmer for 15-20 minutes on low heat uncovered. Combine cornstarch and water to make a slurry and slowly pour into apple mixture while stirring. Let cook 1-2 additional minutes. Take off heat and cool.

To build pie lollipops You will need
Prepare egg wash by mixing 1 yolk, ¼ cup milk, 1/8 tsp sugar, and 1/8 tsp salt (kosher). Prepare a half sheet pan with parchment paper. Roll out chilled pie dough onto floured surface 1/8” thick. Cut 12 circles with 3” round cutter & place onto sheet pan. Place lollipop sticks starting from the top of each circle firmly, but not completely through, each pie circle. Place 1 tsp of apple filling in the center of each dough circle, leaving a rim around to outside of each one. Freeze for 15-20 minutes. Roll out 12 more 3”-pie circles. Brush the egg wash on the rim of dough surrounding the filling and cover and seal with the remaining circles. Gently press the edges together with fork. Brush tops with egg wash and sprinkle with raw sugar. Chill for 1 hour. Bake at 400 degrees for about 20 minutes.


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