A new tradition was born this fall as our oldest grandson started first grade along with his little sister and BFF cousin who started preschool. I couldn’t help myself. I had to make something to celebrate so these Fun Pie Pops for back to school were produced, without much fuss.
If you know how to make a pie crust, these will be easy.
If you don’t know how to make a pie crust and want to learn, then consider attending the upcoming November 8th Pie Class. Registration opens when class is posted on my blog. Stay tuned! Or check out this recipe for a pie crust here.
In our fridge sat a lone jar of Montana Huckleberry Jam that we received as a thank you gift from friends we hosted on a Glacier National Park trip this summer. We are not a big jam family but I was eyeing it as a filling for these pie lollipops. Using jam as a filler streamlined the entire process. And, having a relatively smooth filling rather than a chunky one was helpful. too.
They were created with a traditional roll out pie crust and a roll out GF pie crust as well. They turned out beautiful and tasty. A not too sweet confection that brought a celebratory vibe to back to school. The grands were smitten immediately with these little hand pies on a pop. Adults too devoured both varieties, enjoying them equally well.
Rather than a recipe, here’s a step by step process with photo’s you can print. I hope you find it helpful!
Here is what you need for starters:
♦ your favorite chilled roll out pie crust
♦ smooth jam for pie filling
♦ extra flour for rolling (use tapioca flour for a GF crust)
♦ a round cookie cutter, about 2 – 3 ” in diameter (I used a Mason regular jar ring from my canning jar collection)
♦ lollipop sticks from the craft store
♦ small decorative cut outs for the center
♦ parchment paper
Here’s how it’s done:
Preheat over to 350 degrees.
Using your favorite roll out pie crust dough, roll dough into a rectangle about 1/4 inch thick. I helps to roll my crust out between 2 sheets of seran wrap.
Using a 2 – 3 inch cookie cutter, stamp circles. Pop circles off of the seran wrap and transfer to a parchment lined baking sheet. Center lollipop sticks on rounds, place about 1 1/2 inch in, and gently press them into dough.
Spoon your favorite jam filling over each stick. Use blueberry, strawberry, apricot, huckleberry etc. Be careful not to overfill. For a 2 1/2 inch disc, 1 teaspoon is enough. It’s tempting to overdue this but then you run the risk of them bubbling over while baking.
Move on to rolling out the top crust rounds. Cut out your decorative window. You have the option to brush the tops with milk or beaten egg white if you like. Lay the tops over the mini pies, centering the cut out over the filling. Using a broken lollipop stick, press the 2 halves of your pie pops together creating a decorative edge and sealing the edges.
Bake for 15 minutes, or freeze assembled on a baking sheet. Once frozen, pack in a zip-loc bag and bake as needed. I baked mine, let them cool, then froze them.
These Fun Pie Pops were scrumptious treat for commemorating the first day of school. Let me know how these show up as a memory maker for your family and friends-