· One bottom crust for a 13×9-inch pan (see below)
· Pie filling of choice (for my apple recipe, see below)
· Lollipop sticks (I found them at Party City)
· Cut-out of choice (I used a 2-inch heart)
· Egg whites
· Glaze or turbinado sugar or whatever
Note: Since the pops are small and they have a short bake time, you don’t want large chunks in your filling. If you’re making apple pie filling, grating the apple with a cheese grater works well to get the “chunks” small enough.
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Roll out dough to 1/8 of an inch. Cut the dough out to whatever shapes you want your pops to be… I’ve seen round ones and hearts so far – I thought the hearts were super cute, so that’s what I did. Re-roll dough and repeat if necessary.
3. Place a lollipop stick right in the middle of half of your cut-outs, about ¼ inch from the top (if you place it at the bottom the little pie will fall right off). Also, try to have clean hands when handling the sticks or you’ll find spots baked into the sticks when the pops are done!
4. Place 1 tsp of pie filling on the cut-outs with the lollipop sticks (this amount is for 2-inch hearts; fiddle with it if you’re using a different shape/size), making sure to keep it at least ¼-inch away from the edges (otherwise it will all squeeze out and look messy when you put them together).
5. Keep a little bowl of water next to you and use it to wet your finger and run it along the open edge of the hearts. Do the same for another non-filled cut out and place it right on top of the filled one. Gently press down with your fingers to seal the dough together. Make sure to press it around the stick.
6. Use a short piece of lollipop stick to crimp the edges of the pie pops – this helps you not to mess up the neighboring pie pops when you seal the two pieces of dough together. Plus it’s cute.
7. Brush the tops of the pies with egg whites before baking. It’s crucial to really slather them with the egg whites – this is what gives it the “Betty Crocker” touch. Without this, the pies wouldn’t look as blistered or nicely toasted.
8. Sprinkle with turbinado sugar, if desired.
9. Bake for about 12-15 minutes or until the tops start to brown. They should be golden brown.
10. Cool for a few minutes on the baking sheet and then transfer to a cooling rack. If glazing, gently brush or spoon glaze over pies or dip pies in glaze, while still warm.
Apple Pie Filling (combine all ingredients below): (enough for about 16 pops)
· 1 medium tart green apple, peeled, cored, and grated
· ¼ cup minus 2 ½ tsp sugar
· ½ tsp cinnamon
· 1/8 tsp nutmeg
Glaze (Whisk ingredients until smooth. Add milk or powdered sugar until desired consistency is reached):
· 1/2 cup powdered sugar
· 1 Tbsp milk
Enough Crust for the bottom of a 13×9-inch casserole dish: (makes about 20 pops)
· 2 cups flour
· 1 tsp salt
· 2/3 cup shortening
· Ice water.
1. Whisk together flour and salt.
2. Cut in shortening.
3. Sprinkle in ice water, 1 Tbsp at a time, mixing with a fork in between each Tbsp of water. Continue adding water until the dough sticks nicely together and forms into a ball.
4. I like to roll the dough out between two pieces of wax paper.