As mini desserts, such as cake pops, continue to grow in popularity, so do pie pops! These fun little desserts, just a few bites worth, can be filled with most pie fillings (fruit, pumpkin, pecan, etc.). Here Katie from Epicurean Mom, shares with us her pie pops recipe as well as her beautiful photography. And I, after making several different pie pop flavors, will chime in with some time-saving tricks and display ideas.
While nothing tastes as good as a homemade pie crust – if you are short on time or talent, don’t hesitate to use refrigerated pie crusts. Pillsbury makes a good one and it will shave off so much time off your prep. You could also use canned pie fillings if you don’t have a favorite recipe.
Cake and pie pops look amazing in a wedding dessert buffet or set at individual place setting in your home or at a reception. I buy floral foam and colored floral foil (all can be found very inexpensively at craft stores) and wrap the foam in the foil and then stick the pie pops in them in rows. Floral foam comes in many sizes so you can do a large display or a fun single one.
Pie Pops Recipe, Yields 12 pie pops, Recipe adapted by Epicurean Mom
- 1 1/2 cups unbleached all-purpose flour
- 10 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/3-1/4 cup ice cold water
- Cherry pie filling (homemade or store bought)
- 12 wood pop sticks
- 1 egg white
- 1 tablespoon water