Cherry Pie Pops

Posted on December 17, 2009. Filed under: Desserts |

I have been at home sick since last Thursday. That is almost 8 days. This really really sucks. It started as just being worn out and a sore throat. Then BAM! Fever of 102, body aches, chills, cough, congestion. And the only thing that has left in the last 7 days is the fever. But only to be replaced by pink eye last night. Ever since my foot got burned 2 weeks ago it’s like I have been falling apart. With Christmas being next week, I would really really love to be healthy and injury free. So I am locking myself in a padded room and not moving until Christmas. Just kidding. But I should consider it if I want to ensure that I will be 100% by next week.

With all this time at home I’m starting to go stir crazy. So I rummaged through my fridge and found 2 random items: pie crust and pie filling. Weird that I had these on hand. I did a mental inventory of what I could make with those 2 ingredients that didn’t include just making an entire cherry pie. And then I realized what I would make…Ever since I saw the pie pops on Bakerella’s blog I have been wanting to make my own. After all, her daughter was making them, so they couldn’t be that hard. It’s really only 2 ingredients: pie crust and pie filling.

These things are pretty easy! And quite impressive. Side Note: Next time I won’t add the sprinkles, they look dumb. Instead I will add a chocolate or white chocolate drizzle.

2 pie refrigerated pie crusts
1 24 ounce can pie filling

Preheat the oven to the temperature it says on the pie crust package.

Unroll the pie crust on a lightly floured surface. With a rolling pin, roll the pie crust a little thinner then it already it.
*I did this so the pops wouldn’t be all crust and barely any filling.

Using a 1 1/2 inch cookie cutter, cut pieces out of the pie crust.

Place 1 little circle on the cookie sheet. Take a stick and place it on the circle like in the picture below, push it lightly into the dough so it sticks. Add some filling. Don’t add too much or it will over flow and the filling juices will make the pie stick to the cookie sheet.

Add another circle over the filling. using the end of a pop stick, make indentations going around the entire pie pop. This helps close the edges.

Bake for about 20 minutes, or until they are golden brown. Let cool for about 5 minutes on the cookie sheet. Remove with a spatula.

*if you don’t secure the edges around the stick well enough, the piece of pie will fall off of the stick. It will still be edible and yummy, just not a ‘pie pop.’ Which is what happened to this one, so I broke it in half to show the cherry filling. I never liked cherry pie. But you know, I could. These may have converted me.


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