Saturday, October 8, 2011

Pie on a Stick-Recipe

                                                                     Pie on a Stick 
                                                      (Pumpkin Pie & Dutch Apple)

                    Gotta love these Yummy Treats & less calories than a slice of pie.


  • Perfect Pie Dough, recipe follows 
  • Flour, for dusting
  • Berry Pie Filling, recipe follows
  • 1 egg, beaten
  • Turbinado sugar, for dusting 
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
  • 6 to 8 tablespoons ice cold water


  • 2 1/2-inch round cookie cutter
  • baking sheet
  • Cooling Rack
  • 8 (6-inch) lollypop sticks
  • parchment paper or silicone baking mat

 For an easy shortcut you can use store bought pie crust.
1 package makes about 18- 20 pie pops just make sure to use a smaller cookie cutter . 
You can also make these into different shaped Pie Pops such as hearts or stars.

You Can use any Homemade Berry Pie filling (Recipe follows) or Preserves.
For this recipe I used House of Webster (
Pumpkin Butter & Dutch Apple Preserves.

  • 1 1/2 cups mixed fresh raspberries and strawberries
  • 1/4 cup plus 2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice  


Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Roll out the Perfect Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.

Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling. Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn't stick to the pie dough.) Brush the tops of each pie pop with egg wash and sprinkle with turbinado sugar. Use a paring knife (or a toothpick) to cut small vents in each pop.
Sprinkle Topping
* For the Pumpkin pie pops I mixed pumpkin pie spice in with the sugar.  
* For the Dutch Apple pie pops I mixed Cinnamon in with the sugar.

Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging in.

Instructions for Pie dough:
In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.

Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.
Instructions for Berry Filling:
Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.


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