pie pops

sunday, january 12th

pie pops 

pie pops 

crust:

¾ c all-purpose flour

1 tablespoon sugar

pinch of salt

¼ c unsalted butter, cut into 1 tablespoon pieces

directions—combine flour, sugar and salt in a small bowl. using a pastry cutter or two knives, cut in butter until mixture resembles coarse even crumbs. using a fork, stir in 2 tablespoons of water. add additional water as needed, about 1 teaspoon at a time, until mixture forms a dough. wrap the dough in a plastic wrap and refrigerate for 1 hour, up to a maximum of 24 hours. after chilled, preheat the babycakes pie pop maker. roll dough on a slightly floured surface until very thin. cut into circles using the cutter. place 1 crust circle into each of the reservoirs of the pie pop maker. position a pie pop stick at least half way across each crust. spoon ½ to 1 teaspoon of filling into each pie pop. place top crust over the filling. latch the lid and bake 2 to 4 minutes or until golden brown. open the lid and carefully remove baked pie pops. repeat with remaining pastry crust. makes 24 crust circles, or 12 pie pops. 

filling:

pecan filling-

1 ½ tablespoons toasted chopped pecans

1 teaspoon dark corn syrup

1 teaspoon brown sugar

¼ teaspoon vanilla

directions—stir together pecans, corn syrup, brown sugar and vanilla. spoon ½ to 1 teaspoon of filling into each pie pop crust. place top crust over the filling. latch the lid and bake 2 to 4 minutes or until golden brown. open the lid and carefully remove baked pie pops.