Raspberry Pie Pops
Ingredients
- 1 box store-bought pie crusts
- 16 oz bag of frozen raspberries or your choice of fruit
- 1 tbsp lemon juice
- 3-5 tbsp sugar depending on preferred sweetness
Vanilla Drizzle
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- pink food coloring
Materials
- Heart shaped cookie cutter
- Lollipop sticks
- clear wrapping bags and ribbon if gifting
- sprinkles optional
Instructions
- Preheat oven to 375 degrees Fahrenheit and line your baking sheet with parchment paper or a silicone mat. Beat one egg in a bowl.
- Unroll the pie crusts and cut out your desired shapes. Place half of them on the baking sheet and stick a lollipop stick in the middle. Brush the egg on the stick so your pies will stay on them.
- Next, add about 1/2 tbsp of raspberry jam the center of each shape. You do not wan't to add too much or they will burst in the oven! Top each pie with the remaining pie crust shapes. Use a fork to crimp the sides so the jam won't leak.
- Brush each pie pop with the egg wash and bake for 12-15 minutes or until they are golden brown.
- To make the drizzle, whisk together the milk, sugar, vanilla, and food coloring. Remove pies from oven and let cool before adding the drizzle and other toppings. Eat as is or wrap in bags to gift! Enjoy!
Notes
Feel free to use store-bought jam if you are running low on time!