Mini Pie Pops Recipe

Take a leap and channel your creative side to make magnificent edible works of art.



From "Lomelino's Pies"
January 2018

  • Several different fillings can be used in pie pops.
    Photo by Linda Lomelino
  • Pie pops are great for entertaining.
    Photo by Linda Lomelino
  • Plastic will melt in the oven so make sure to use non-plastic sticks or popsicle sticks.
    Photo by Linda Lomelino
  • Linda Limelino Swedish food stylist, photographer, and social media sensation presents her fourth cookbook to be translated into English.
    Photo by Linda Lomelino
  • “Lomelino’s Pies,” by Linda Lomelino began baking for her blog, “Call me Cupcake,” in 2009 and has since become internationally known for her delicious and decadent recipes as well as her signature romantic, moody photography.
    Cover courtesy Roost Books

Total Hands-On Time: 38 min

Preparation Time: 20 min

Cook Time: 18 min

Yield: Serves 20

From the tart and fruity to the luscious and gooey, Lomelino's Pies: A Sweet Celebration of Pies, Galettes, and Tarts (Roost Books, 2017), by Linda Lomelino world-renowned baker and food photographer, offers a delicious range of sweet pastries. Beginning with a chapter entitled, “Pie School,” Lomelino shares her secrets to perfecting each step of pie baking, with lessons on crafting perfect dough, tips for choosing fillings and glazes, and advice on pans, storage, and uses for leftovers. Master both classics and innovative additions, including recipes for unusual pie toppings, pie pops, and even gluten-free galettes. The following excerpt is from the “Minipies and Tarts” Chapter.

These pie pops are a little fiddly but make fun minipies. Challenge yourself with new decorations and a braided top crust. Make sure you use sticks that don’t have any plastic. If you can’t find any good sticks made of paper, use wooden ice cream sticks. Or, of course, you can make the pies without sticks.

Ingredients:

Piecrust

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon sea salt
• 9 tablespoons (4-1/2 ounces) cold butter
• 2–3 tablespoons ice-cold water

Fillings

Each of the filling amounts below is enough for 1 batch of piecrust dough.

Banoffee
• 1–2 bananas
• 6 tablespoons dulce de leche

Nutella and Cream Cheese
• 6 tablespoons Nutella
• 1/4 cup cream cheese

Peanut Butter and Chocolate
• 1 ounce dark chocolate
• 6 tablespoons peanut butter

Glaze
• 1 egg
• 1 tablespoon milk
• Pinch of sea salt
• 1 tablespoon Turbinado or raw cane sugar

Instructions:

Piecrust
1. Mix the flour, granulated sugar, and salt in a bowl. Dice the butter and add it to the flour mixture. Use your fingers to pinch in the butter until the dough is crumbly.

2. Add the water (begin with the smaller amount and gradually adding more if the dough feels too dry) and mix it in with a fork. If you pick up a bit of the dough and it coheres when pressed together, it has enough water.

3. Lay a piece of plastic wrap over the dough, flatten the dough somewhat, and then cover the dough completely with plastic wrap. Refrigerate the dough for at least 1 hour, preferably overnight.

Assembling the Pies
1. Preheat the oven to 400 degrees Fahrenheit.

2. Roll out the dough on a floured work surface. Cut out small circles, about 2-1/4 inches in diameter, using a cookie cutter, drinking glass, or lid. Place half of the circles on a piece of parchment paper.

With Banoffee Filling
1. Slice the bananas rather thinly crosswise. Spoon 1 teaspoon of dulce de leche onto each dough circle on the parchment paper and press in a banana slice.

2. Brush a little water all around the edge outside the filling and push a paper stick into the filling. Lay another dough circle on top and press the edges together. Put all the pies in the freezer for 5 minutes and then transfer the pies and parchment paper to a baking sheet.

With Nutella and Cream Cheese Filling
1. Mix the Nutella and cream cheese in a bowl. Spoon 1/2 tablespoon of the filling onto each circle.

2. Brush a little water all around the edge outside the filling and push a paper stick into the filling. Place another dough circle on top and press the edges together. Put all the pies in the freezer for 5 minutes and then transfer the pies and parchment paper to a baking sheet.

With Peanut Butter and Chocolate Filling
1. Chop the chocolate. Spoon 1 teaspoon of peanut butter onto each dough circle and press in a little chocolate.

2. Brush a little water all around the edge outside the filling and push a paper stick into the filling. Place another dough circle on top and press the edges together. Put all the pies in the freezer for 5 minutes and then transfer the pies and parchment paper to a baking sheet.

Glazing and Baking
1. To make the glaze, whisk the egg with the milk and salt. Brush the pies with the glaze and sprinkle them with the Turbinado sugar. If your pies don’t have some air holes, cut a couple of slits.

2. Bake the pies on the middle rack of the oven for 16 to 18 minutes, until the pies have begun to brown. Remove them from the oven and let them cool completely.

More from: Lomelino’s Pies

Cherry Pie with Almond Crust Recipe
Coconut Cream Pie
From Lomelino's Pies by Linda Lomelino, © 2017 by Linda Lomelino.  Photographs by Linda Lomelino, © 2017 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.