Cherry Pie Pops

One last farm related treat before I wrap up all the festivities, and that’s these Cherry Pie Pops. Homemade pie is such a perfect All-American staple, I knew I had to have it reflected in my Farm Table. But there was no way I was letting 20 kids loose in my house with plates full of cherry pie. These pie pops were the perfect solution. All of the tastiness of pie, but somehow I made it through the entire party without any cherry stains on my rugs!

Since I was in time management mode, I used a pre-made refrigerated dough. If I was serving this to grown ups I’d make my own, but either way you just roll your pie dough out as normal. Use a biscuit cutter to cut out as many pieces as you can.

Line the pieces up on a parchment lined cookie sheet, and press a lollipop stick down into the dough.

Spoon some pie filling into the center. I actually kind of overfilled the pies in the picture. You want to be able to get that top piece on.

Use a fork to pinch the edges of both pie crusts closed, then cut a couple of slits in the top to allow steam to escape. Since there’s a lot of crust to a smaller amount of filling than usual, I gave the crusts a little touch of water and then sprinkled them with sugar, just to up the sweetness a bit more.

When it comes to the epic cake vs. pie debate, I’m a member of team cake. But if we’re talking cake pops vs. pie pops, these win, hands down.

Originally published at Reese Dixon
Cherry Pie Pops

Reese Dixon - Motherhood and other creative adventures

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