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Your own individual pie: That's fun enough. Put it on a stick and smiles grow even wider. You can make the filling ahead and refrigerate it for up to five days; bring it to room temperature before using.

Cheryl Slocum
Recipe by Cooking Light July 2014

Gallery

Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
25 mins
total:
1 hr 30 mins
Yield:
Serves 12 (serving size: 1 pie pop)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a medium saucepan over medium heat. Bring mixture to a boil, and cook for 8 minutes or until juices thicken. Pour mixture into a medium bowl; cool to room temperature.

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  • Preheat oven to 450°.

  • Line a baking sheet with parchment paper; coat paper with cooking spray. Roll 1 dough portion into a 12-inch circle. Cut out 8 (3 1/2-inch) rounds; arrange in a single layer on prepared pan. Reroll scraps; cut out 4 more rounds. Place on pan. Cover dough rounds; refrigerate. Repeat with remaining dough portion for 12 more dough rounds; place on work surface.

  • Cut 3 small slits in center of 12 dough rounds on work surface; set aside. Place 1 craft stick on each of remaining 12 rounds on pan, pressing slightly; top each with 4 teaspoons filling, leaving a 1/4-inch border. Moisten borders with water using your finger. Place rounds with slits over filling; press edges with a fork to seal. Mix milk and egg white; brush gently over pie pops.

  • Bake at 450° for 14 minutes or until golden brown. Cool on pan 3 minutes; carefully place pie pops on a wire rack; cool completely.

Nutrition Facts

164 calories; fat 8.8g; saturated fat 3.7g; mono fat 3.2g; poly fat 1.7g; protein 2g; carbohydrates 21g; fiber 1g; cholesterol 4mg; iron 0mg; sodium 178mg; calcium 6mg.
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