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| Harvest Pie Pops |
Those of you who regularly follow this blog know I rarely post desserts. You see I'm not a baker, but my husband and my daughter are.
And since it is "Trick or Treat" time I decided I would share with you the "Treat" my daughter made for her birthday party. They are pies on a stick: pumpkin ones and chocolate ones... "Cake pops are over." says my 11 year old. "Pie pops are now."
So check them out, great for parties, Harvest Festivals and fundraising events.
Harvest Pie Pops
by J. Balch
Prep time: 1 hour Serves: approximately 12 pops
Dough recipe based on: American Pie Dough for Fruit Pies recipe by Cook's Illustrated in "Tje Best Recipe" cookbook pg 481
Ingredients:
Pie Dough:
4 cups of all purpose flour
1 teaspoon of salt
4 tablespoons of sugar
12 tablespoons of unsalted butter, chilled, cut into 1/2 inch pieces
8 tablespoons of all-vegetable shortening, chilled
Pumpkin Filling:
1/2 can of pumpkin
2 tablespoons of sugar
1 splash of heavy cream
1/2 teaspoon of pumpkin spice
Chocolate Filling:
1/2 bag of milk chocolate chips 5 ounces
2 tablespoons of butter
3 tablespoons of sugar
1 tablespoon of heavy cream
Decorations:
Candy corn
chocolate sprinkles
orange sprinkles
chocolate icing
popsicle sticks
Directions:
For the pies:
1) Mix flour, salt, and sugar together in a food processor. Add butter and then shortening until the flour is a pale yellow and resembles coarse cornmeal, butter bits should be no larger than small peas.
2) Kneed dough into a ball wrap it with plastic and refrigerate for at least 30 minutes or up to 2 days before rolling it out.
3) Sprinkle dough with flour and roll it out into thin 1/4 inch even sheets. Use a 3 inch round cookie cutter to make the pies.
For the pumpkin filling:
1) Whisk all ingredients together.
2) Place popsicle stick on pie dough put about 1 tablespoon of filling into each pie, spread evenly, and place another cut out on top. Gentle press the edges together to seal the pop.
3) Bake on a parchment paper lined baking sheet for approximately
or until the pie begins to get golden around the edges.
For the chocolate filling:
1) Melt the butter in a double boiler.
2) Whisk in chocolate chips,sugar and 1 tablespoon of heavy cream until the filling is smooth.
3) Place popsicle stick on pie dough put about 1 tablespoon of filling into each pie, spread evenly, and place another cut out on top. Gentle press the edges together to seal the pop.
4) Bake on a parchment paper lined baking sheet on 375 degrees for approximately 10 minutes and then switch the trays front to back for another 10 minutes or until the pie begins to get golden around the edges.
Decorating:
Make sunflower design and add sprinkles and chocolate splashes to the pies while they are still warm. Do not pick up decorated pies until they are completely cool.
Prep time: 1 hour Serves: approximately 12 pops
Dough recipe based on: American Pie Dough for Fruit Pies recipe by Cook's Illustrated in "Tje Best Recipe" cookbook pg 481
Ingredients:
Pie Dough:
4 cups of all purpose flour
1 teaspoon of salt
4 tablespoons of sugar
12 tablespoons of unsalted butter, chilled, cut into 1/2 inch pieces
8 tablespoons of all-vegetable shortening, chilled
Pumpkin Filling:
1/2 can of pumpkin
2 tablespoons of sugar
1 splash of heavy cream
1/2 teaspoon of pumpkin spice
Chocolate Filling:
1/2 bag of milk chocolate chips 5 ounces
2 tablespoons of butter
3 tablespoons of sugar
1 tablespoon of heavy cream
Decorations:
Candy corn
chocolate sprinkles
orange sprinkles
chocolate icing
popsicle sticks
Directions:
For the pies:
1) Mix flour, salt, and sugar together in a food processor. Add butter and then shortening until the flour is a pale yellow and resembles coarse cornmeal, butter bits should be no larger than small peas.
2) Kneed dough into a ball wrap it with plastic and refrigerate for at least 30 minutes or up to 2 days before rolling it out.
3) Sprinkle dough with flour and roll it out into thin 1/4 inch even sheets. Use a 3 inch round cookie cutter to make the pies.
For the pumpkin filling:
1) Whisk all ingredients together.
2) Place popsicle stick on pie dough put about 1 tablespoon of filling into each pie, spread evenly, and place another cut out on top. Gentle press the edges together to seal the pop.
3) Bake on a parchment paper lined baking sheet for approximately
or until the pie begins to get golden around the edges.
For the chocolate filling:
1) Melt the butter in a double boiler.
2) Whisk in chocolate chips,sugar and 1 tablespoon of heavy cream until the filling is smooth.
3) Place popsicle stick on pie dough put about 1 tablespoon of filling into each pie, spread evenly, and place another cut out on top. Gentle press the edges together to seal the pop.
4) Bake on a parchment paper lined baking sheet on 375 degrees for approximately 10 minutes and then switch the trays front to back for another 10 minutes or until the pie begins to get golden around the edges.
Decorating:
Make sunflower design and add sprinkles and chocolate splashes to the pies while they are still warm. Do not pick up decorated pies until they are completely cool.
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| Hosted by Home Maid Simple and Simple Living with Diane Balch |
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