Pie Pops by Marcie Ballard

Author:Marcie Ballard
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2013-10-15T00:00:00+00:00

J ’Adore

~ Makes 12 to 14 ~

12 to 14 wooden sticks

1 9-inch refrigerated pie dough, at room temperature

1 egg white, beaten

Turbinado sugar

1/4 cup sugar

2 tablespoons cornstarch

1/2 cup water

1/2 (3.0-ounce) box strawberry gelatin

1/2 cup chopped strawberries

Whipped topping

Preheat oven to 350 degrees.

Soak sticks in water for 15 minutes. On a lightly floured surface, roll dough out to 1/8-inch thickness. Use a 2-1/2-inch heart shaped cookie cutter to cut out dough tops and bottoms. Place bottoms on a lightly greased baking sheet and push sticks into bottom point of heart shaped dough. Brush with egg white and prick dough with a fork.

Cut 12 to 14 2-inch squares of aluminum foil. Roll each piece and place in center of dough bottoms. Place tops over foil and crimp edges together with a fork, leaving the top of the heart open. Brush tops with egg white and generously sprinkle with Turbinado sugar. Bake for 14 to 15 minutes, or until slightly golden brown. Remove from oven and cool on a wire rack. Remove foil pieces.

In a medium saucepan, stir sugar and cornstarch together over medium heat until sugar has dissolved. Add water a little at time stirring constantly until it reaches a boil. Remove from heat and sprinkle the gelatin over the top. Fold in strawberries.

Use a small spoon to fill each pie pop with the strawberry mixture. Top with a small dollop of whipped topping. Refrigerate until ready to serve.

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