The cutest little pies - Cherry Pie Pops. These are great for parties, kids(sans bourbon) or just for fun. Fresh pie dough baked with bourbon cherry pie filling. The bourbon is optional. The lattice top looks great but if you need to save time, you can just cut out plain circles.
I’d love to hear how you like it, so please rate and/or comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients you'll need:
- All-purpose flour
- Sugar
- Salt
- Unsalted butter
- Ice water
- Fresh cherries
- Lemon juice, freshly squeezed
- Bourbon, optional
- Cornstarch
- Cinnamon
- Egg, for egg wash
- Turbinado sugar, or any course sugar
Equipment:
- Baking trays
- Parchment paper or silicon pads
- Large pot
- Food processor or pastry cutter
- Lollipop sticks
- Spatula
- Measuring cups and spoons
- Knife
- Rolling pin
- Plastic wrap
Instructions:
Dough:
In the bowl of a food processor fitted with the blade attachment, place flour, sugar and salt; pulse to combine. Add butter to the processor and pulse until the mixture resembles a coarse meal. With the processor running, slowly drizzle in up to 6 tablespoons of ice water until the mixture comes together and begins to form a ball.
Knead the dough a few times by hand if necessary, then flatten into a disk and wrap in plastic wrap. Refrigerate for at least one hour. Roll out the crust on a lightly floured surface to ¼ inch thick, divide the dough in half and create a lattice with one half, then refrigerate again while making the filling.
Filling:
Place (pitted & halved) cherries, water, bourbon (optional) and sugar in a large pot and over medium heat bring them to a simmer. Let simmer for 15-20 minutes.
In a small bowl, whisk together cornstarch, cinnamon, salt, lemon juice and a couple spoonful's of the juice from the pot of cherries. Stir until smooth.
Add in your cornstarch mixture and stir until combined. Let simmer a few more minutes until thickened.
Allow mixture to cool before making the pies.
Assembly:
Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
Place a pop stick and 1 tablespoon of filling into the center of half of the rounds of flat pastry. Top each filled pop with a round of lattice pastry and crimp the edges. Brush egg wash on pops, top with turbinado sugar and then freeze for about 10 minutes to chill pastry dough.
Bake for about 15-20 minutes, until golden brown. Let cool slightly, then enjoy!
If you like this recipe, why not try these?
Cherry Pie Pops
Ingredients
Dough:
- 2 ½ cups all-purpose flour
- 1 Tbsp sugar
- ½ tsp kosher salt
- 1 cup unsalted butter cubed and chilled
- 6 Tbsp ice water
Filling:
- 2 heaping cups of fresh cherries pitted and halved
- ½ Tbsp lemon juice fresh squeezed
- 2 Tbsp bourbon optional
- 2 Tbsp water
- ⅓ cup sugar
- 1 Tbsp cornstarch
- ⅛ tsp cinnamon
- Dash of salt
Assembly:
- Lollipop sticks
- 1 egg for egg wash
- Turbinado sugar or any course sugar
Instructions
Dough:
- In the bowl of a food processor fitted with the blade attachment, place flour, sugar and salt; pulse to combine. Add butter to the processor and pulse until the mixture resembles a coarse meal. With the processor running, slowly drizzle in up to 6 tablespoons of ice water until the mixture comes together and begins to form a ball.
- Knead the dough a few times by hand if necessary, then flatten into a disk and wrap in plastic wrap. Refrigerate for at least one hour. Roll out the crust on a lightly floured surface to ¼ inch thick, divide the dough in half and create a lattice with one half, then refrigerate again while making the filling.
Filling:
- Place (pitted & halved) cherries, water, bourbon (optional) and sugar in a large pot and over medium heat bring them to a simmer. Let simmer for 15-20 minutes.
- In a small bowl, whisk together cornstarch, cinnamon, salt, lemon juice and a couple spoonful's of the juice from the pot of cherries. Stir until smooth.
- Add in your cornstarch mixture and stir until combined. Let simmer a few more minutes until thickened.
- Allow mixture to cool before making the pies.
Assembly:
- Preheat oven to 425 degrees, and line a baking sheet with parchment paper.
- Place a pop stick and 1 tablespoon of filling into the center of half of the rounds of flat pastry. Top each filled pop with a round of lattice pastry and crimp the edges. Brush egg wash on pops, top with turbinado sugar and then freeze for about 10 minutes to chill pastry dough.
- Bake for about 15-20 minutes, until golden brown. Let cool slightly, then enjoy!
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