Tart Cherry Mini Pie Pops

Instructions

Click to mark complete

1. - Make pie crust. In a large bowl, stir flour and salt together. Using a food processor or fork, cut butter and shortening into flour until mixture resembles cornmeal.
2. - Add 8 tablespoons cold water and combine until mixture holds together in large clumps. Add additional water, tablespoon by tablespoon, if the dough is still dry.
3. - Divide dough into two discs, cover with plastic wrap and chill for at least 1 hour.
4. - Preheat the oven to 400°F. Prepare cookie sheets with parchment paper.
5. - Roll pie dough. In a small bowl, beat the egg with 2 tablespoons of water until well combined.
6. - Roll each pastry disc to about 1/8 inch thick.
7. - Using a 3 inch circle cutter, cut circles. Use leftover dough to reroll once and cut additional circles, for a total of about 30 circles.
8. - Place 15 circles on the prepared cookie sheet, spacing a least 2 inches apart.
9. - Add pie filling. Strain cherry pie filling until most of the liquid is removed and discard liquid. Spoon about 1 tablespoon of cherry pie filling on top of each circle.
10. - Place a lollipop stick in the center of the filling. Brush the edges of each circle with the egg mixture. Place a second circle on top and crimp the edges with a fork to seal the edges. Seal area around the stick well.
11. - Brush the top of each circle with the egg wash and sprinkle with sparkling sugar. Using a knife, cut a small 'X' in the center of the pie.
12. - Bake mini pies. Bake for 28-30 minutes or until the crust is golden brown. Serve warm or at room temperature.

Notes

How To

How to Make Pie Crust from Scratch

Learning how to make homemade pie crust from scratch is easy with this step-by-step guide. With helpful photos, tips and recipes, this tutorial will show you how to turn a few simple ingredients into a delicious, flaky crust!