For Easter I wanted to make something yummy and cover the blog posting at the same time….well, I could not find rhubarb anywhere…..so I decided to make Blueberry and Cherry pie pops!
2 (9 inch) unbaked pie crusts
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons lemon zest
1 tablespoon cornstarch
1 1/4 cups blueberries
1 tablespoon white sugar, for sprinkling
16 sturdy cookie pop or lollipop sticks
|1.||Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.|
|2.||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.|
|3.||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.|
|4.||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.|
|For the cherry pies, I bought a can of pie filling and followed the steps above.Pictures soon!Thank you Allrecipes.com for this fun recipe!!