Home Recipes Recipe: Berry Pie Pops

Recipe: Berry Pie Pops

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In honor of National Pie Day, we thought we would share a fun approach to serving pie on the go. If you are feeling adventurous, you can even make these into different shaped Berry Pie Pops to fit into the theme of your truck.

Berry Pie Pops

Berry Pie Pops

Prep Time: 80 minutes | Cook Time: 30 minutes | Yield: 8 pops

Ingredients:

  • 8 (6-inch) lollypop sticks
  • Flour, for dusting
  • 1 egg, beaten
  • Turbinado sugar, for dusting

Pie Dough

  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled
  • 6 to 8 tablespoons ice cold water

Berry Pie Filling

  • 1 1/2 cups mixed fresh raspberries and strawberries
  • 1/4 cup plus 2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice

Directions:

Preheat the oven to 375 degrees F.

Line a baking sheet with parchment paper.Roll out the Pie Dough on a well-floured surface until it is 1/8-inch thick. Using a 2 1/2-inch round cookie cutter, cut out 16 rounds, for 8 pie pops. Place the rounds onto the prepared baking sheet. If the dough becomes too soft, place the entire baking sheet into the refrigerator to chill.

Place about 1 heaping tablespoon of the Berry Pie Filling in the center of 8 rounds, leaving a border about 1/4-inch from the edges. Place the lollypop stick in the middle of the 8 rounds through the filling and almost to the top of the rounds. Take the remaining 8 rounds and slightly stretch them out so they can fit over the filling.

Brush the edges of all the rounds with egg wash. Place the 8 rounds on top of the filled rounds, egg wash side down. Press the edges together gently with your finger and then crimp the edges with a fork to make sure the edges are completely sealed. (Use a little flour on your fork to crimp the edges so your fork doesn’t stick to the pie dough.) Brush the tops of each pie pop with egg washand sprinkle with turbinado sugar.

Use a paring knife to cut small vents in each pop. Bake the pie pops until golden brown, about 20 minutes. Once cooked, let them rest for a few moments before digging in.

In a mixing bowl, mix together the flour and salt. Work the butter into the flour with your fingers or a pastry cutter until you have large pea-size chunks of butter scattered throughout the flour.Gradually add the water in while stirring with a fork, until just combined. Avoid overworking the dough. Using your hands, shape the dough into a disk, cover with plastic wrap and refrigerate for at least 30 minutes before rolling out.

Place the berries in a medium saucepan over medium-high heat. Stir in the sugar, cornstarch and lemon juice. Bring to a boil, stirring occasionally, and cook until thickened and the mixture coats the back of a spoon, about 10 minutes. Remove from the heat and cool. Refrigerate until ready to use.

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Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.

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