As per Maddie’s request, which was super smart, it is Pi day, so here’s the pie pops recipe. SUPER easy to make, these can be prepared in minutes if the ingredients are handy. I make a vanilla bean whipped cream for dipping:
(Makes about 15)
1 package of pre-made Pillsbury pastry crust (of course, make from scratch if you have time, but I usually just use store-bought for convenience)
3 tbsp sugar
1 tsp cinnamon
pie filling (once again, you can prepare your own, but I buy E.D. Smith! I prefer apple and cherry, but you could use pumpkin and pecan would be awesome)
15 paper lollipop sticks
1 cup 35% cream
1 tsp. vanilla bean paste (or one vanilla bean split in half)
3 tbsp. confectioner’s sugar
Preheat the oven to 350°F. Take one of the Pillsbury crusts out of the fridge. I would recommend rolling it out just a bit thinner than it already is, but really, this is to your discretion. Using either a round glass, or cookie cutter, cut-out shapes and roll out pastry again until it is gone – I get about 15 cut-outs per crust. Place 6 pastry cut-outs on a parchment covered baking sheet, press a lollipop stick into the pastry. Place 1-2 tsp (depending on size of cookie cutter!) of pie filling on to one side. Beat the egg slightly and brush around the pie filling onto the pastry. Take another piece of pastry and press onto each pie-filled cut-out. Using a fork, crimp the edges, so the filling stays in the pops. Once each pop is made, brush with more egg. Mix together the cinnamon and sugar and sprinkle on top of each pop. Bake for 15 minutes and repeat with the other pie crust. Let cool slightly.
In the meantime, you can prepare the whipped-dip. Pour the cream into a chilled bowl and whip on a mixer until soft peaks. Add the vanilla bean or paste and confections sugar, whip until stiff peaks form.
Serve warm pie pops with the whipped cream as a dip. You can also take out the lollipop sticks for a hand-held pie, but we all know the sticks make things a little more fun!