You’ve heard of lollipops, you’ve heard of cake pops. But have you heard of Pie Pops? This sweet treat is just perfect for parties and barbecues. Easy to make and also fast to bake. Enjoy this Peach Pie Pops while peaches are in season!
This Peach Pie pop recipe comes from the book Art of the Pie by Kate McDermott. She does not sell her pies but she does teach pie making at her pie cottage in Port Angeles, WA. She has 3 pie camps this year and they are all SOLD OUT! So you know that she must be good.
Here are my two cents about the book:
- Beautiful pictures. Makes you hungry and can’t wait to bake some pies!
- Has lots of great information for beginners and also for someone who is serious about learning how to bake pies.
- It has 15 crust recipes!! 15!!
- She divides the book into sections. Apple, berries, peach and also cold pies and savory pies.
- Unlike my Apple pie recipe that does not need freezing, her recipe freezes the flour, chilling the fats, and freezing the dough after made and after the filling. You just need to do it beforehand.
Now this is a new thing that I learned with pie making. So far I have only used pie crust with butter or butter and shortening combination. But I’ve heard so many storied of people using lard in their pie and her favorite pie crust uses lard. So what better time then trying the recipe with lard? Another unique thing that I discovered from her book is besides chilling the fats (butter and lard), she also freezes the flour. Have you ever done that?
Now this dough needs some patience. The recipe says to put it the fridge for about 1 hour but I was not patient enough so I put mine in the freezer for about 30 minutes and it still works. Just remember to put on a timer. 🙂 And while the dough was in the freezer, I started on the filling. It was pretty straightforward and simple. Now, when you are ready with the filling and the dough, you want to put everything on one surface. Make an assembly line like the picture below. Trust me, it will make everything easier to make the pops.
With the lollipop stick, you need space between the pies, so I only put 4 rounds on each baking sheet.
Put about a tablespoon of filling in the middle of the disc and put a dab of butter on top.
Moisten the edges, put on the lollipop stick and then top with the top crust. You want the stick to about 1/3 way in so that it will hold the pie. Then crimp, put egg wash and sprinkle some sugar on top. This will give the sweet crunch as you are biting into it.
The best thing about this pie pops? It bakes faster than regular pie!! In about 15-20 minutes, you can enjoy your flaky, delicious, fruity pie pops. Yay for Pie Pops!!!
Tips for making this Peach Pie pops :
- Pick ripe peaches. Here are some great tips on how to pick the perfect ripe peaches.
- Chilling the ingredients is key. If you are making the pie, set some time aside in the beginning for the chilling process.
- Have all the ingredients ready on one table. It would be even faster if you have a helper to make the assembly faster.
Happy Baking!!
| Prep Time | 1 hour |
| Cook Time | 15-20 minutes |
| Servings |
12 pie pops
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- 2 1/2 cups flour, freeze for 10 minutes
- 1/2 tsp salt
- 8 tbsp butter, cut into pieces
- 8 tbsp lard
- 1/2 cup + 2 tbsp ice cold water
- 3 cups ripe peaches, peeled, pitted and diced into small pieces
- 1/4 cup sugar
- 1/2 tsp fresh lemon juice
- Dash of salt
- 1/4 cups flour
- 1 tbsp tapioca flour
Ingredients
Peach Filling
Top of crust
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- In a large bowl, mix four salt, butter and lard with your hand into almond size crumbs.
- Sprinkle ice water and stir with a fork.
- Squeeze the dough to see if it comes together. Add more water if needed.
- Divide in half and make 2 discs. Wrap each discs in plastic wrap and chill for about 1 hour or freeze for about 30 minutes.
- In a bowl, mix all the ingredients together and let stand for 10 minutes.
- Preheat oven to 400 degrees Fahrenheit.
- On a lightly floured surface, roll out the dough and cut circles using a glass or biscuit cutter. Put half of the circles on parchment-lined baking sheets.
- Put a tablespoon of the filling in the middle of the circle. Moisten the edges with water. Put the lollipop stick on top the circle about 1/3 of the way in.
- Put a dab of butter on top of the filling and then put on the top circle. Crimp the edges with a fork. With a toothpick, poke 5 holes for the vent.
- Brush the top with the egg wash and sprinkle sugar on top.
- Bake for 15-20 minutes.
Adapted from: Art of the Pie
