I made Pie Pops for my coworkers on March 14th (that’s 3.14, Pi Day to you non-nerds.) It wasn’t difficult, but it was definitely a labor of love! I made two types, cherry and apple. I used all store-bought ingredients to make the process easier, but you could certainly make your own crust and filling.
I used a biscuit cutter to cut my dough circles and dropped a teaspoon of filling into the centers. I was a little overly generous in my first batch. Don’t do that. It will all ooze out of the sides when you crimp it. Just one cherry or a small piece of fruit is enough. Go easy on the filling.
Don’t forget to add the sticks. It’s actually easier to put the sticks down first and then add the filling. I learned this on my first batch. Add the top dough circle and crimp the edges with a fork. Brush them with an egg wash (egg white + a drop of water) and bake on 375° for 10-13 minutes until golden brown. These pies are crust heavy, so if you’re only in it for the filling, you might be a little disappointed.
When I picked up the sticks at Michael’s I also got some treat bags to cover the pops. I tied them with some baker’s twine and packed them up to bring to work. I loved that they were individually wrapped, so people could take a few and keeping some for snacking on later. Two packages of dough, one can of filling (or two half-cans if you want multiple flavors) should yield 75-80 pie-pops. The sticks and wrappers come in a pack of 100 each.