Pie Pops

Some of us have been running towards the change in weather with light leather jackets and stylish warm infinity scarves; while others are shoving the Fall weather to the side like an itchy wool sweater you bought because the sales girl swore up and down you’d look ultra chic – only to find out it gives you hives out the wahzoo.

But I think it’s safe to say most of us have, so far ,made it through the beginning of the season pretty intact. This summer marked the first time I finally admitted and accepted that I am not a Summer baby. While I know it’s probably unkool to say that out loud, it’s the cold truth. I get it from my momma! She can’t stand the heat and don’t even get her started on the humidity. I’m a cool Autumn baby!

I baked these Pie Pops In honor of the crisp yet lukewarm air that’s so characteristic of Fall weather. In honor of shiny bouncy Pantene glossy hair. In honor of chic layered outfits. In honor of the brown, orange, olive green, and from what Vogue’s Fall issue tells us, the color burgundy too. And last but not least, I bake these miniature pies in honor of parents, kids, students, and teachers who are reacquainting themselves with crazy schedules, ballet classes, soccer practice, group-work, unreal but seriously jammed syllabi, uncovered sneezes, and chalk-smeared pants.

These Pie Pops are the simple solution to well portioned apple pie, after-school treats to soothe a long day, fancy endings to a dinner party, or for a simple I-have-a-craving-for-sugar-fix.

I’ve seen these adorable looking pie pops all over the internet like here and here and finally decided to make them myself. I used a simple 3-2-1 pie crust recipe and used the filling from this recipe.

Simple 3-2-1 Whole Wheat Pie Crust

  • 2 1/2 cups Whole Wheat flour (you can totally use All Purpose flour, I just ran out so I improvised with Whole Wheat. 
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 1 cup cold unsalted butter
  • 1/2 cup ice water

I learned this basic recipe for pie crust from my Pastry 101 class and I’ve used it ever since for it’s simple ratio of 3 parts flour, 2 parts butter and 1 part water.

Directions:

10-15 minutes before you begin making the dough, place the bowl, water, and butter in the freezer. This will help keep everything cold and ready to work with. Once you’re ready, measure out the flour, sugar, and salt, and pour it into the cold bowl, then use a grater  to grate the butter into the flour. This will give you very flaky dough.

Using a spoon toss the butter in the flour till coated. Next add half the water and begin to mix with a spoon. Continue adding the rest of the water and stirring lightly. So here’s the thing about pie dough, it can be temperamental depending how humid your kitchen is. So you may need to use less or more water. What you want is  for the dough to start sticking together but still lose. Now dump the contents of the bowl onto a board and bring it together to form a ball and wrap it in Saran Wrap. Chill in the refrigerator for at least 30 minutes. When you’re ready to make your pie pops roll out the dough to 1/4 inch thickness and use whatever kind of cookie cutter you’d like.

In using Joy The Baker’s recipe for filling, I slightly altered it by grating the apples and also adding 1/2 teaspoon of Vanilla Extract into the juices collected from the macerated apples. What I loved about her technique was that by reducing the juices it almost gives the pie filling a caramel flavor.

Once you cut out your shapes, using your fingers, brush an egg-wash around the edges of the shapes, then take your lollipop sticks and press them into the dough. Then fill the centers with a teaspoon of the apple mixture. Now place another dough shape on top and press down on the edges especially near the lollipop stick. Lastly cut the letter X on top of each pie pop to make sure air can be released.

Lastly, Bake in 425 degree  oven  for 18-20 minutes. Cool on a rack and enjoy.

Bon Apetit!

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