| Prep Time | 1 hour |
| Cook Time | 15-20 minutes |
| Servings |
12 pie pops
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Ingredients
- 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
Peach Filling
- 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
Top of crust
Ingredients
Peach Filling
Top of crust
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Instructions
Pie Crust
- 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.
Peach Filling
- In a bowl, mix all the ingredients together and let stand for 10 minutes.
Assembling the Pie Pops
- 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.
Recipe Notes
Adapted from: Art of the Pie
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