Tuesday, July 26, 2011
Last month I did a column for the Bolton Common on cake pops. I couldn't decide which were better the cake or pie "pops". When in doubt bake both and let the neighbors decide which is better. The kids all seemed to enjoy the cake pops the best and the pie pops were a close second. So last month cake and this month pie. Here's what I wrote:
The Mixing Bowl
By Renee Zarate
Summer is a great time to bake fruit filled pies. However, there are times when just a few bites of pie would be nice rather than eating an entire piece. This is a fun dessert that even the kids can get involved in making and looks really cute. You can use cookie cutters to get different shapes or just use a 2 inch circle cutter and keep it simple. I have found the lollipop sticks at craft stores work perfect. The craft stores even have little plastic bags with twist ties to keep the “pies” fresh and easy to transport. You can use your favorite jam as pie filling. With a box of frozen pie crust in the freezer and a jar of jam from the pantry these treats can be made quickly any time of the year.
Makes 24 two-inch round pie pops (the shape and size of the cutter will affect the yield)
2 Pillsbury 9” frozen pie crusts (there are 2 pie crusts in one box)
24 Lollipop sticks with matching bags and twist ties (found at Michael’s or A.C. Moore)
Preheat the oven to 425 degrees.
Follow the directions on the pie crust box. Unroll the dough on a lightly floured surface. I used a 2 inch circle cutter but I have also made these using a large leaf cookie cutter. Place the cut out dough on a cookie sheet lined with parchment paper or a Silpat non stick baking sheet. Press a lollipop stick in the center of the cut out. Spoon ½ teaspoon of jam in the center, I used strawberry but you can use whatever your favorite is. Dip your finger in some water and run it all lightly around the edge of the cut out dough, this will be the glue that binds the top crust to the bottom. Top the cut out with another piece of dough and press the edges together with the tines of a fork. When the cookie sheet is full, place the pies in the preheated oven for 12 to 14 minutes or until they are brown. Allow to cool on the cookie sheet. Carefully remove and dust with powdered sugar. At this point if you choose to put them in the little bags you can do so and either tie with a ribbon or seal with the little twist ties.