Bake Sale Pie Pops
So here are some super sweet and crazy easy pie pops I made for a bake sale.
If you have a need for some fast money makers at a bake sale then I recommend the pie pop. People love pie and these save for a couple days so you can make them ahead of time or over a couple nights to get ready for the big sale.
Here’s what you need to create these:
refrigerated pie crust
canned pie filling
1 egg
granulated sugar
long lollipop sticks
cellophane bags
tags & ties
Remember to turn on the oven so it can preheat while you work.
Roll out the pie crust and use a biscuit cutter or a water glass (like I did) to cut perfect little circles (approximately 3 inches in diameter). You will need two circles to make one pie pop. One bottom and one top.
Place the bottoms on the cookie sheet and leave room for the sticks. Place the sticks on the bottoms. You will want the stick to go into the pop at least to the middle or just over the middle so that people can take a bite without the pop falling off the stick.
Next, open your can of pie filling, pour into a large mixing bowl and cut it up with a pastry cutter. You want small pieces so there will not be a big chunk of fruit in one bite…these are only a couple bites. Spoon about a two tablespoons onto the center of each bottom. Make sure you can see about 1/2 inch of crust all the way around the filling.
Place a top crust in your hands and work it slightly between your fingers pinching the edge so that it grows just a little bit larger in diameter. Place the top crusts on your bottoms and line up the edges of the crusts to match.
Use one of the unused sticks to press the top crust into the bottom crust. You will want to press all the way to the cookie sheet and raise it back up. I envisioned a clock face when doing this. First I did 12 o’clock, then I did 6 o’clock (which is two dots, one on either side of the stick), then 3 and 9 o’clock. Now it makes it easier to space out the ticks between 12 and 3 o’clock and so on until the pie is sealed together. Do this to all your pops on this cookie sheet.
Break the egg into a small bowl and mix it up thoroughly. Use a pastry brush or your finger to lightly coat the tops of each pop with egg.
Sprinkle sugar onto each pop while the egg is still wet.
Important! Cut a slit in the center of each top so that steam can escape while they bake.
I baked them at the pie crust directions heat for about 10 minutes apiece.
Remove them from the oven and transfer to a cooling rack. If the fruit spills out you should still be able to pry it off the cookie sheet as long as you do it before it can cool.
Once they are cooled make little tags telling the type of filling inside and place inside a cellophane bag tied with ribbon and the tag.
The bake sale these went to sold them for $3 each and they sold out fast!
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Categorized as: Cooking | Recipe