Savoriesnsweets’ Blog

Kitchen Experiment: Pie Lollipops

Posted on: August 24, 2009

After seeing photos at Bakerella and Luxirare about pie lollipops, I thought these would be very fun to try also!  As I already had some leftover pie dough in the freezer from my last pie experiment, I figured these would be an easy experiment.  I headed to the craft store to get some lollipop sticks and treat bags so I could store these easily in my freezer.  I’m also thinking something like this would be a wonderful dessert to do for my upcoming culinary school graduation grand buffet!

I decided to try 3 flavors: blueberry, blackberry, and apple.  They were all simply prepared with the fresh fruit, sugar, cornstarch, and lemon juice. I also added some cinnamon and clove to the apple. I macerated all the fruit overnight and used a pate brisee dough. Once I cut out my dough I placed a bit of each fruit and the lollipop sticks.

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Then I topped each pop and used an egg wash to seal the ends.  I egg washed the front do that they would come out golden brown and covered the sticks with aluminum foil to prevent burning.

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Although some of them leaked, for the most part they were lovely and golden brown.

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The notes from Luxirare and Bakerella were great!  I baked for the recommended 15 min but at 400F.  I did not cook down my fillings, however I think that is a vital step to concentrating the flavor into such a small package.  I also would want to try this with a pate sucree, just to see the differences.  For the most part, I liked it and even if I don’t make these for graduation, I’ll definitely be making more for my friends, my family and myself!

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