Recipe: Rustic Cherry Berry Pie Pops

By: Rachelle Lucas

ADD TO FAVORITES

Here's another great recipe from the Ocean Spray Cranberry Bog at the EPCOT International Food & Wine Festival. Have you been yet? This is the last weekiend of the festival, so be sure to go.

Don't forget to check out my tips in the Visitor's Guide to EPCOT Food & Wine Festival and check out what's new this year.

In the meantime, here's a recipe to bookmark for your Thanksgiving holiday baking at home.

INGREDIENTS:

1 (14.1-ounce) package refrigerated pie crusts (2 crusts)

Filling:

2 cups frozen cherries

2 cups frozen mixed berries

1/2 cup Ocean Spray® Cran•Cherry® Cherry Cranberry Juice Drink

1/4 cup cornstarch

1/4 cup sugar

2 teaspoons freshly grated lemon zest

12 oven-proof lollipop sticks, cut in half

1 egg white, beaten

Colored sugars, optional

DIRECTIONS:

Let crusts stand at room temperature for 15 minutes before unrolling. Unroll on lightly floured surface. Roll crusts lightly with rolling pin to even out surfaces.

Using a 2¼-inch cookie cutter or glass, cut out about 12 circles from each pastry sheet (for a total of 24 circles). Place 12 pie pop circles on parchment-lined cookie sheets; set aside remaining 12. 

Press one lollipop stick in the center of each of the the 12 circles on the parchment lined sheets; set aside.

Heat oven to 375° F. 

While oven is heating, combine all filling ingredients in a 2-quart saucepan. Mix well. Cook over medium heat, stirring frequently until mixture just comes to a boil and thickens slightly (8 to 9 minutes). Remove from heat; cool.

Place about 1 heaping teaspoon of filling on each of the 12 pastry circles with the sticks, being careful not to get filling on edges.

Top each filled circle with remaining pastry circles. Using another lollipop stick, press edges of circles to seal.

Place pie pops on parchment-lined cookie sheets. Brush each pie pop with beaten egg white. If desired, sprinkle each pie pop with colored sugars. 

Bake until very lightly browned (13 to 15 minutes). Let pie pops cool completely. If desired, wrap each pie pop with plastic and tie with a ribbon.

Makes 24 pie pops. 

Want to try more great recipes from the EPCOT Food & Wine Festival? Check out their festival recipe page for other great dishes including a cheddar cheese soup and apple strudel.


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