Browsing through the bookshop shelves the other day I came across a fantastic little book: Cutie Pies. Full of fun ideas for fabulous pies. I was introduced to Petit-5s – tarts made in a mini muffin tin. Tiny little bites of flavour both sweet and savoury. And Piejars, which some of you may have made before but, for those of you who’ve never heard of them, they’re jam jars turned pie pan. A squat jar lined with pastry and loaded with delicious fillings. Some topped with streusel a tempting mix of sugar, butter, flour and ground nuts. Finally Pie Pops – layers of buttery pastry and sweet, sharp filling. The ultimate treat – a mini portable portion of pie. A pie on a stick, a Cherry Pie Pop.
Cherry Pie Pop
Makes 10 pie pops
- 350g plain flour
- 220g cold unsalted butter cut into 1cm cubes
- 2 teaspoons caster sugar
- 1 teaspoon salt
- 160mls ice water
- Combine the flour, sugar and salt in a mixing bowl.
- Add the butter rubbing in but leaving it only partially combined. Like lumpy buttery crumble.
- Add the water 1 tablespoon at a time until the mix looks like very coarse clumpy crumble.
- With your hands combine the mix into a dough, handling as little as possible.
- Cover with cling film and leave to rest in the fridge for 1 hour or up to three days. It can be frozen at this point.
- 250g bag of frozen cherries
- 25g caster sugar
- 23g flaked almonds
- 1 teaspoon vanilla extract
- 1 teaspoon pure almond extract
- 2 tablespoons cornflour
- 1 teaspoon cinnamon
- 1 pinch ground allspice
- 1 egg plus 1 egg yolk lightly beaten
- Preheat the oven 190c
- Lightly grease a baking tray or line with baking parchment
- Combine the cherries and the almond and vanilla extract
- In a small bowl combine the cornflour, allspice, cinnamon, and sugar
- Pour the sugar mixture over the cherries and stir to evenly coat, set aide
- As the cherries start to defrost there may be excess liquid. Drain this off
- Roll out the dough to 6mm (1/4″) thick (the pastry needs to be thick to stay on the lolly stick)
- Using a 7cm or 3″ circular cutter cut out 20 circles
- Place 10 on the baking sheet an even distance apart with enough space for the lolly sticks to be attached
- Brush the circles on the baking sheet with the beaten egg and place a lolly stick on each circle across the centre of the circle but leaving 0.5cm at the edge
- Spoon one tablespoon of mixture onto the centre of each circle, keeping the edges clean
- Top each pie with a second pastry circle and press down the edges firmly with your thumb
- With a sharp knife cut a slot in the top of the pop to allow the steam to get out
- Brush with egg and place in the centre of the oven for 20 minutes until golden brown
- After 10 minutes brush again with the egg wash to make the pops a rich golden colour after baking
- Remove from the oven after baking and leave to cool, if necessary use a spatula to lift them from the baking sheet