once you pop, the fun don't stop

Remember the pitch-in dinner I blogged about this morning? Here's the recipe to what I pitched-in ...

Pie Pops

Spread a little bit of flour onto both sides of a 9-inch rolled pie crust


Grab a cookie cutter, and go nuts!




I used heart and pumpkin cookie cutters, but I'm sure lots of different shapes would work.


Place the cut out dough onto a cookie sheet. The turquoise mat on the cookie sheet was a gift from my friend, Ruth (also known as the lady who got me addicted to plates). The mat helps food not to stick or burn on the bottom when you bake. Unfortunately, I'm not sure where she got it.


Next you want to press a lollipop stick about half way up into the dough. I bought my lollipop sticks from Cake Ladies Dream Shoppe in New Albany.

After the lollipop stick is in place, you put a small amount of pie filling in the center. I used canned cherry pie filling for the hearts and pumpkin pie filling for, you guessed it, the pumpkins.


Place a cut out piece of dough on top. I used the end of a lollipop stick to press around the edges of the heart and seal it.

Use a baking brush to spread egg whites over the tops. You only need a little bit.


Bake at 375 degrees for 12-15 minutes. They will be kind of wobbly when you first take them out of the oven, but they won't be once they cool off and set up.

Enjoy!