Pie Pops are the new Cake Pops

So if you haven't already heard "Pie Pops are the new Cake Pops". 

I decided to try this creation out for myself. 

Who doesn't like pie and it's just oh so cute when put on a lollipop stick.

This is a super easy recipe and would be great for all your upcoming Summer BBQ's; to either make as the host or bring as a hostess gift.

You can use whatever berries you desire. I used raspberries and blueberries. 

Ingredients

Pre bough pie dough (you can find this in the freezer section of your grocery)

Flour, for dusting

Berry Pie filling, recipe follows

1 egg, beaten

Sugar for dusting top of pops

Baking sheets

Lollipop sticks (can be purchased here)

Cookie cutter

Berry Filling

1 1/2 cups berries (strawberries, raspberries, blueberries, etc)

1/4 cup plus 2 tablespoons sugar

1 1/2 tablespoons cornstarch

1 teaspoon fresh lemon juice

To make the berry filling

Place the berries in a medium saucepan over medium high heat. (If you are using two different kinds of berries you can either mix them or use two different pans)

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.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Roll out the dough on a well-floured surface until about 1/8" thick. 

Using a cookie cutter (you can use any shape you want. I used a circle but a heart could be super cute too!) cut out double the amount of pops you want to make. I made 12 pops so I cut out 24 circles.

Place the rounds onto the prepared baking sheet. Place about 1 tablespoon of the filling in the center of the rounds. Make sure to leave a little room at the edges, about 1/4".

Place the lollypop stick in the middle of the rounds through the filling. Take the remaining rounds and  brush the with the egg wash. Place the rounds on top of the filled rounds, egg wash side down. Press the edges together with your finger and then use one of the lollipop sticks to crimp the edges. 

Make sure they are completely sealed.

Brush the tops of each pie pop with the egg wash and sprinkle lightly with the sugar.

Using a small knife cut a little vent in each pop.

Bake the pops until golden, about 20 minutes. Let them rest for 10 minutes before serving.

To make these even cuter then they already are, you can make a little flag bunting or use a ribbon to attach to the stick.