Cherry Pie Pops

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Pie pops?  That's right!  Pie pops, not cake pops.  I cannot take credit for these adorable bit-size treats, although I would like to!  I've seen these cute mini pies pinned to pinterest (one of my many obsessions.)

After cake pops took off, it seems anything is put on a stick! Pop Tart Pops,  Martini Jello Pops, Cream Puff Pops, Macaron Pops, Cinnamon Roll Pops, the list is endless and fun.  It makes for a convenient treat wonderful for little fingers or less guilt.

Cherry Pie Pops
Yields 12 pie pops
Recipe adapted by Epicurean Mom

Ingredients:

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

Preparation:

Preheat oven to 350 degrees.

Place the flour, butter, salt and sugar into a food processor. Process until mealy.  While the food processor is running add the cold water until dough just comes together. If dough becomes too wet, add  some more flour.

Preheat oven to 350 degrees.  Lightly flour a sil pat or hard surface.  With your hands mold dough into a circle and roll out to 1/8-inch thick.  With a circle cookie cutter (I used 3-inch) cut out circles.  

Combine egg white and 1 tablespoon water together.  Whisk until frothy, set aside. 

Lay parchment paper over a baking sheet.  Gently take one of the dough circles, lay on top of parchment.  Spoon 1-1 1/2 teaspoons cherry filling in the middle of the dough.  Using a pastry brush, or your finger, lightly coat the exposed dough with egg wash.  Put a pop stick in the middle of the cherry filling (make sure the stick is place toward the top of the circle.)  Gently place another dough round on top of filling, press sides down to seal.  Crimp the edges to your liking and coat top with the egg wash.  repeat with remaining pie pops.  

Bake for 10-15 minutes, or until golden brown.  Let cool before serving.