Thursday, July 4, 2013

Independence & Berry Pie Pops

Happy 4th of July!

I seem to be on a two-day streak of pie lovin', but I don't see anyone complaining.
Nothing says America more than a good ol' fashioned pie. Well, unless you take that pie and put it on a stick. Yep...America seems to have a fascination with desserts on sticks, lately. Although, the cake pop frenzy flew right by my house, I have to say that I am loving these teeny pie pops! Maybe it's because I find buttery and flaky dough far superior to cake balls in chocolate. Perhaps it's the ooey and gooey fresh and tart berry filling. Whatever it is, you can just trust me that they are good and sure to please!
Add some stars, red, white, and blue and you've got yourself some pretty patriotic portable pies (to all my former 5th graders: that's alliteration).

To make these pie pops, you will need:
Two batches of pie dough using my recipe HERE.
11 paper straws (cut in half to get 22 total OR you can use regular lollipop sticks)
Homemade blueberry and raspberry filling (recipe for this is listed at the end) OR store bought jam
Egg wash (one lightly beaten egg mixed with 2 tsp water)
Cinnamon & sugar topping ( 1/4 cup sugar and 1 1/2 tbsp cinnamon)

Roll out chilled pie dough, use a 2.5" cookie cutter to make circles, and then place them on a lined cookie sheet to chill in the fridge. Roll up leftover dough and repeat. You should be able to make about 44 circles to make about 22 pops in all.
Place the top inch, or so, on the bottom of each pie crust. Be sure to apply enough pressure so the stick/straw is secure through the baking process. 
Be careful and don't overfill your pie bottom! Leave about a 1/2" border to allow room for crimping and so the filling doesn't ooze out.
Bake the pie pops in a preheated 375 degree F. oven (middle third of the oven) for 18-20 minutes. The crusts should be golden brown.

Berry Filling
This recipe will make more than enough for these pie pops. Save the leftovers in a sealed container in the fridge for future use or consumption. :) I made two separate batches, blueberry and raspberry, but you could certainly do a mixed combo.

1 cup berries (choose between blueberry, raspberry, blackberry, or strawberry)
1/3 cup white sugar
1 tsp lemon extract (or 2 tsp lemon juice)
1 1/2 tbsp corn starch

1. In sauce pot, combine all the ingredients and stir over low heat. Continue to stir and cook until the fruit breaks down and the mixture becomes thick and glossy. This should take about 8 minutes.

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