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I am firmly rooted in camp pie. Cakes are great and all, but pie is where it’s at. I don’t usually need a reason to celebrate pie, but I’m not going to shun one either. Enter Pi Day. Baking is a science, so leave it to the nerds to find a way to incorporate this flaky dessert into math.
I’ve made pie pops before with scratch made crust and an adorable little pop maker. These are great because you can fill them with pretty much anything (fresh fruit, frozen cooked fruit, or in our case, preserves) and the crust is pre-rolled, so they are pretty fast. If you don’t want to mess with the lattice, just cut two circles and put a small X on top (or decorated with small cookie cutouts like flowers).
1 package double pie crust
1.5 oz jar Quince & Apple preserves
1 egg, beaten
Roll out one layer of crust and cut into circles, I used a 1.5 inch circle and overall I liked the scale. They stood up well on their own, they were big enough to hold some filling, but small enough to still be really cute. If you don’t have lollipop sticks and have to use popsicle sticks, you might want to go a tiny bit bigger.
Take the second pie crust and cut it into thin strips, about 1/4 of an inch wide. Starting with the longest strip from the center of the crust begin building the lattice, using the second longest strip, lay it across the first strip. Begin building by alternating over, under, over under for each strip. Work your way out to the edges with smaller strips until all the dough is used.
Next, cut circles out of this larger lattice piece. Gently press each lattice piece so that all the lattice pieces stick together.
Fill circles with dollop of Quince & Apple filling, then place lollipop stick into center of pie crust. Coat the edges of the crust with an egg wash (just scramble a raw egg), this will help hold the top of the pie pop in place.