Blueberry Pie Pops Recipes
Ingredients
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2 (9 inch) unbaked pie crusts
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1/2 cup white sugar, or to taste
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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2 teaspoons lemon zest
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1 tablespoon cornstarch
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1 1/4 cups blueberries
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1 egg
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1 tablespoon white sugar, for sprinkling
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16 sturdy cookie pop or lollipop sticks
Directions
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Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
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Roll out one of the pie crusts to 1/8-inch thick;
cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a
24-cup mini muffin pan with the crust circles. Refrigerate to chill,
about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick,
and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared
baking sheet, and refrigerate.
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Mix together the sugar, cinnamon, nutmeg, lemon
zest, and cornstarch in a bowl. Stir in the blueberries, and toss
lightly to coat with the sugar mixture. Whisk the egg in a small
separate bowl. Spoon about 1 tablespoon of blueberry mixture into each
crust-lined muffin cup (don't overfill). Place a cookie pop stick
horizontally into the filled pop so the end sticks out by several
inches. With a pastry brush, dab a little beaten egg evenly around the
edge of the filled crust; place a 2 1/2-inch top crust circle onto the
filled crust, and pinch edges together to seal in the filling and close
the crust around the stick. With a toothpick, poke 3 or 4 steam holes
into the top crust. Brush top of each pie pop with beaten egg, and
sprinkle with sugar.
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Bake in the preheated oven until the tops are golden
brown, about 20 minutes. Let cool 5 minutes before gently removing from
muffin tin cups. To help pops release, run a small knife around the
edges and under stick.
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