These Peach Pie Pops are absolutely, undeniably one of the cutest little pies I’ve made. Ever.
And, I have to let you in on a little secret, too. They only took two ingredients to make them. Well, three if you want to count the lollipop stick, but two for the actual pie.
To make these little babies even better, they take less than 30 minutes start to finish.
Hello! I think I’m in love!
I’d thought about them for Thanksgiving, but you know, they are practically perfect in every single way for the kiddos or those who just love cute desserts, regardless of the holiday.
So, are you ready to hear all about them?
For the pie crust, I use my pie crust recipe that I’ve shared before. But, you can use a homemade pie crust or packaged, your call there.
Then, I roll the pie crust out, cut large circle of pie crust dough with a large biscuit cutter and then add about a tablespoon of peach preserves to the center of the circle.
I then top it with another circle, crimp the edges with a fork, prick steam holes into the top circle and then brush the tops with more of the preserves.
Once they’ve baked, I then insert a lollipop stick in between the two crusts and serve them up.
Here’s my Peach Pie Pops recipe. I think you’ll love ’em.
- 1 (9-inch) pie crust recipe or prepackaged pie crust
- peach preserves
- Preheat oven to 350º F.
- Roll pie crust to about ¼-inch thickness. Cut into circles with a biscuit cutter and place onto a rimmed baking sheet lined with parchment paper or a silicon baking mat. Place about 1 tablespoon of preserves into the center of every other circle. Then, top with the second circle. Crimp edges of circles closed with the tines of a fork, leaving a small area at the base to insert the lollipop stick after baked. Prick vent holes into the top circle with the fork. Brush top circle with preserves.
- Bake 12-15 minutes until crust has turned golden brown. Insert the lollipop stick and allow to cool completely.