Easy Pie Pops

Happy Valentine’s Day, readers!  I figured instead of regaling you with what I love about Valentine’s Day and what I don’t love about Valentine’s Day, I’d share some interesting Valentine’s Day facts with all of you.

After Christmas, Valentine’s Day is the largest seasonal-card selling occasion

The city of Verona receives approximately 1000 letters to Juliet every Valentine’s Day

3% of pet owners give Valentine’s Day gifts to their pets

The holiday traces its roots to Lupercalia, a festival where men stripped naked, grabbed goat-skin whips and

spanked the bottoms of young maidens in hopes of increasing their fertility

When I saw heart-shaped pie pops on Our Best Bites, I knew they were the perfect treat.  They’re very adaptable (you can fill them with whatever you like), and pretty adorable.  I filled some of mine with cherry pie filling and chocolate, and the rest with apple pie.  I glazed both with a simple mixture of confectioner’s sugar, but you could also brush them with melted butter before baking and sprinkle with sanding sugar. My Valentine definitely approved, and I couldn’t have been happier with the results.


Sweetie Pie Pops


for the pie crust:

  • 1 1/4 cups flour
  • 1/2 tsp. salt
  • 1/3 cup plus 1 Tbs. shortening
  • ice water (roughly 1/4 cup)

for the apple pie filling (you can also use canned pie filling or any other homemade filling you prefer):

  • 1 tart green apple (such as Granny Smith), grated
  • 1/4 tsp. ground cinnamon
  • 1 tbs. packed brown sugar
  • 1 Tbs. flour
  • 1/2 Tbs. lemon juice
  • 1 Tbs. cold butter, grated

for the glaze (optional):

  • 1/2 cup powdered sugar
  • 1 Tbs. butter, melted
  • 2-3 Tbs. water


Heat oven to 375 degrees.

Make the pie crust by combining the flour and salt in a medium bowl.

Add the shortening in cubes and cut in with a fork or pastry blender until pea-sized balls form.

Sprinkle ice water, 1 Tbs. at a time, over the mixture. Turn the mixture gently with your fingers after each addition.

Once all of the flour is moistened, pat the dough into a ball with your hands.  The dough should come together easily but not be sticky.

Make the apple filling by combining all filling ingredients in a bowl.

Roll out the pie crust dough to 1/8 inch thick and cut into desired shapes.  Keep them small, I used a 2 inch and 3 inch heart-shaped cutter.

Place 1/2 of the cutouts onto a baking sheet lined with parchment paper.

Top the cutouts on the baking sheet with 1-2 tsp. of filling, keeping it 1/4 inch away from the edges.

Place a 6″ lollipop stick on the filled cutout, about 1/4 inch from the top of the cutout (any lower and the pies will fall off).  You can also omit this step and just make them into pie bites.

Top each filled cutout with a second dough cutout and press the edges together to seal.  Crimp around the edges with a fork.

Poke the fork into the top of each pie to allow steam to vent.

If desired, brush each with melted butter and sprinkle with sanding sugar (or leave plain if you plan to glaze them later).

If you plan to glaze them mix the glaze by combining all glaze ingredients together.

Bake for 15 to 20 minutes, until barely golden brown.

Cool on baking sheets for a few minutes and then transfer to a cooling rack.

If glazing, brush or spoon glaze over the pies while still warm and allow the glaze to set.

Source: Our Best Bites


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