Valentine’s Day Pie Pops
These bite-sized pie pops are as sweet as can be! Use your favorite cookie cutter and jam to create a fun treat for Valentine’s Day or after school snacking.
Pie is one of my favorite foods, no matter the flavor. What’s not to love about a flaky crust and sweet filling?
One thing that can make pie even better? Making it portable!
These cute little pie pops are one of my favorite ways to get a sweet pie treat without having to deal with a whole pie — or even using plates.
All you need is your favorite pie crust and favorite jam or pie filling, and you’re halfway there!
They’re great for parties, holidays, or just sharing a sweet treat with the kids. You’ll love them!
Ingredients & equipment for pie pops
You only need a few things to make these pie pops!
- Pie crust – Store bought or homemade
- Your favorite fruit jam – I like these with raspberry!
- Egg
- Water
- Sparkling/coarse sugar, or turbinado sugar – This sugar won’t melt when you bake the pops, which gives them a pretty finish.
- Cookie cutter – I recommend a cutter about 2-3 inches in size, with a simple shape.
- Candy sticks – These pops work best with 6-inch candy sticks. 4-inch sticks are a little too short to support the pie bites. You can find candy sticks at the craft store or specialty baking shop.
How to make this recipe
Preheat the oven to 425°F. Line a baking sheet with parchment paper. This will prevent the pops from sticking, especially if some of your jam spills out!
Roll out your pie crust to a large circle. Using your chosen cookie cutter, cut out dough and place half the shapes onto the baking sheet. If needed to create pairs, gather dough scraps, re-roll, and cut again. (I made 8 pops from 1 sheet of pie crust.)
Place a candy stick on each bottom piece of dough, setting it about 1 inch in. You can angle the dough pieces and sticks so they all will fit onto one baking sheet.
Pour about 1 teaspoon of jam into the center of each dough. A little of it should be covering the tip of the candy stick.
Place the top crusts onto each pop. Gently press around the edges to seal, starting at the bottom to shape around the stick. Use a fork or candy stick to flute the edges.
Whisk together the egg and 1 tablespoon of water, then brush it over the top of the pie pops. Sprinkle on the coarse sugar.
Bake for 12-15 minutes, until golden brown. Let cool before serving.
Recipe suggestions
I love these with jam, but you can also try them with your favorite pie filling! Pumpkin pie filling is a great option, or you can try apple pie filling or cherry pie filling. Note that you might want to chop the fruit filling just a bit (a small food processor will work great) so you have smaller chunks to fill the pops.
You can a add melted white chocolate drizzle to these, or dip the whole pop into a glaze. Add some sprinkles on before the coating hardens for even more festive fun!
These are so cute for Valentine’s Day using a heart cookie cutter, but you can make them any time of year with a round cutter, or use a simple pumpkin shape for Halloween!
Valentine’s Day Pie Pops
Equipment
- Candy sticks
Ingredients
- 1 pie crust unbaked
- 3 tablespoons raspberry jam
- 1 large egg
- 1 tablespoon water
- Coarse or sparkling sugar optional
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Roll out the pie crust. Using a cookie cutter about 2-3 inches in size, cut out an even number of shapes. Gather the scraps and reroll dough as needed to cut enough pieces.
- Place half the cutouts on the baking sheet and set a candy stick onto each one, reaching into just below the middle of the dough. Add 1 teaspoon of jam onto the center of each dough.
- Place the pie crust tops onto the pops and gently press around the edges to seal, starting with the stick end. Use a fork to crimp the edges if desired.
- Whisk together the egg and water, then brush over the dough. Sprinkle on coarse sugar, if using.
- Bake for 13-15 minutes, until golden brown. Let cool before serving.
Nutrition
Nutrition information is an estimate based on online calculators and provided as a courtesy. Any nutritional information should be used as a general guideline only.
