Tiny, perfectly portioned pies on lollipop sticks—what’s not to love? I can’t claim credit for the idea, but when I saw the Pie Pops on Luxirare, I knew I had to try them. A friend sent me the link and ever since they’ve been on my mind. I originally planned to make them for holiday gifts, but the thought of them wouldn’t let go, so I made a batch this weekend.
These are really easy to make. If you have a child who wants to help, they can do most of the fun work—pressing cutters, filling the centers, and sprinkling toppings.
The following commentary is from my sweet “little miss bakerella.” She talked and I typed. Instructions in italics from an eight-year-old.
I’m getting ready to show you how to make your very own pie pops. They’re not made from candy, but they’re made out of dough. It’s gonna be a baketastic time!
Sprinkle a pinch of flour onto the dough.
Now we flop it onto the other side and do the cookie cutters.
ME: Dusting a little flour on both sides makes the dough easier to work with and move around.
Now we do the first cookie cutter. It feels great to do the first one.
There’s a lot more to be done, but still, it’s worth it.
I’m trying to get close to the other hearts because it will give us more space for the cookie cutters.
ME: If you’re careful, you can get about 8–9 pie pops from a 9-inch pie crust.
It’s time for the circles. Remember, I’m doing the same thing except it will be easier.
ME: Circles are easier to assemble than hearts because they give you more room in the center for filling.
This is gonna be all circles here.
Time to get off the scraps. We don’t want those Nuh-uh! You can use the scraps for a different piece of dough.
ME: You can save the dough scraps, roll them flat and reuse them.
Now it’s time for pressing down the lollipop sticks.
Now, get only one cherry and a little bit of juice. Put it right in the center or it will squeeze out way too much.
ME: Pie filling equals juice—use a small amount so it won’t overflow.
Ummm… as I said before, don’t put too much juice or it will squeeze out because you got to press down or it won’t bake very good in the oven.
ME: We used rolled pie crusts and canned cherry pie filling for these—simple and kid-friendly.
It’s time for sealing it. What you do is, you break a lollipop stick into a small piece and you press it down all around it. (But not too hard.)
ME: Using a short piece of lollipop stick keeps you from disturbing neighboring pie pops when sealing the dough.
Now you take a baking brush and you crack an egg. Don’t put the egg yolk in. Put the egg whites in a little bowl. Get the brush and put some of the egg whites on it. Now brush it onto the front of the dough.
ME: Brush the tops of the pies with egg whites for a subtle sheen and to help toppings stick.
Now we got some pistachios and we put it onto the dough, instead of cherry. But I must say, it was mighty tasty.
ME: We experimented with a pecan-style filling, too. It was tasty, though I still want to tweak that recipe before posting it.
Bake the pops at 375°F for about 12–15 minutes, or until the tops are lightly browned. Remove, let cool, and enjoy.
I expected to love these even more, but found they could use a bit more fruit—there’s a lot of pastry compared to filling. Still, they’re fun to make, adorable, and great for sharing.
For the original step-by-step inspiration, check out the Luxirare Pie Pop tutorial. The labeling idea is clever and helpful when making several flavors.