These miniature fruit pies are filled with blueberries, lemon zest, nutmeg and cinnamon then baked on a stick! They taste great and look adorable.
Fresh or frozen blueberries or any other berry can be used; if using thawed berries, place in a sieve to drain the liquid before mixing with sugar and seasonings. Adding too much liquid to the pops can cause them to leak or overflow during baking.
As extra insurance to get pie pops to release from muffin cups, cut out small circles of baking paper and place in bottom of each cup before lining with pastry.
These were very cute and a big hit with the friends I made them for. I did not have the sticks for making them into pops, so I made them into mini pies. The directions are simple to follow. Do pay attention to not overfilling them. Some of them can start pouring out like a blueberry volcano! I added 1 cup fresh blackberries to the filling and used 1/3 cup sugar. I also made a glaze of powdered sugar and milk and drizzled over them as soon as they came out of the oven and then topped with sprinkles. They looked like spring treats. I will be making these again. - 11 Apr 2011 (Review from Allrecipes USA and Canada)
I used this recipe to make cherry pie pops. I was really frustrated overall with this recipe. If i attempt these again, I would make 4" circles, and the 3" really don't give you enough room to crimp a good edge. All of mine seperated, even though they were sealed properly and vented. I also think that these are too big for a stick, but made very cute mini pies by themselves. It was a great idea, just needs some work. - 23 Jun 2011 (Review from Allrecipes USA and Canada)
These are delicious and adorable! Had them at work, and they just flew out of the coffee room. Anyone who was 2 seconds late missed out. You can make them in any pie flavor. - 25 Mar 2011 (Review from Allrecipes USA and Canada)