- 1 Box Refrigerated Pie Crust, (2 9" crusts per box)
- 1 21 oz. Can Fruit Pie Filling (we used cherry)
- 1 Egg
- ¼ c. Coarse Sugar
- ¼ c. Flour, for dusting work surface
- 1 Tbsp. Water
Preheat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside. Mix an egg wash by whisking the egg with the water in a small bowl.
Onto a smooth, clean work surface, sprinkle a dusting of flour, then roll out the pie crust dough. Use a circle cutter (3 inch diameter is recommended) to cut 24 circles from the pie crusts (12 per crust).
Place 6 circles on prepared cookie sheet, as shown. Place wood dowel from ribbon wand on crust, with the tip centered in the middle. Brush the outer edges of the crust with the egg wash.
Add about 1 tablespoon of the fruit filling to the center of the crust.
Place a second crust on top of the filled crust, and align with the bottom crust, pressing to close. Use the tip of a spoon to create a fluted edge.
Brush the top of the closed pie pop with egg wash, and sprinkle on a pinch of the coarse sugar.
Using a sharp knife, add three holes to vent the pie pop. Repeat this process, until all 6 pops are completed on the baking sheet.
Bake at 375 degrees for 20 minutes, or until the crusts are golden brown around the edges. Cool at room temperature for 1 hour.
Handling carefully, wrap each pie pop in cellophane and tie with the ribbons that were removed from the wands, trimming to a suitable length.
Finished pie pops can be stored refrigerated for up to five days in an airtight container. Allow to reach room temperature before serving.
To get some more inspiration for your wedding pie bar take a look at my Rustic Pie Bar, DIY Tiered Dessert Serving Tray, Handstamped Wood Favor Box and my Luscious Lavender and Lemon Meringue Pie Recipe.
Preheat oven to 375 degrees. Line two baking sheets with parchment paper, and set aside. Mix an egg wash by whisking the egg with the water in a small bowl.
Onto a smooth, clean work surface, sprinkle a dusting of flour, then roll out the pie crust dough. Use a circle cutter (3 inch diameter is recommended) to cut 24 circles from the pie crusts (12 per crust).
Place 6 circles on prepared cookie sheet, as shown. Place wood dowel from ribbon wand on crust, with the tip centered in the middle. Brush the outer edges of the crust with the egg wash.
Add about 1 tablespoon of the fruit filling to the center of the crust.
Place a second crust on top of the filled crust, and align with the bottom crust, pressing to close. Use the tip of a spoon to create a fluted edge.
Brush the top of the closed pie pop with egg wash, and sprinkle on a pinch of the coarse sugar.
Using a sharp knife, add three holes to vent the pie pop. Repeat this process, until all 6 pops are completed on the baking sheet.
Bake at 375 degrees for 20 minutes, or until the crusts are golden brown around the edges. Cool at room temperature for 1 hour.
Handling carefully, wrap each pie pop in cellophane and tie with the ribbons that were removed from the wands, trimming to a suitable length.
Finished pie pops can be stored refrigerated for up to five days in an airtight container. Allow to reach room temperature before serving.
To get some more inspiration for your wedding pie bar take a look at my Rustic Pie Bar, DIY Tiered Dessert Serving Tray, Handstamped Wood Favor Box and my Luscious Lavender and Lemon Meringue Pie Recipe.
