The hot, sunny afternoons of midsummer call for relaxing kickbacks at the pool with family and friends — and what’s a pool party without delicious treats to snack on post-swim?
For me, the extra free time of being home from school calls for savoring my last month of summer break with the delectable flavors of the cherry pie pops.
No summer soirée would be complete without cherry pie, but this nostalgic treat has its nuisances. From mangled attempts at scooping out the perfect pie slice to sticky, cherry-covered fingers coated with crumbs, America’s iconic à la mode dessert boasts a few challenges.
These logistical obstacles can sometimes be enough to make even the most ambitious pool party hosts opt for store-bought popsicles. How can aspiring sweet-treat chefs overcome the logistics of this summertime staple? Voilà — the cherry pie pop.
I grew up with these pie pops and am a living testament to their ability to improve any summer event. Neatly sealed at the edges and placed atop a wooden stick, pie pops serve up big, crowd-pleasing flavors with little mess. The simultaneously sweet and tart notes of the baked cherries coupled with the crispy crust in every bite make this twist on a classic dessert a triumphant tribute to traditional cherry pie.
Serving your pie pops with the light and fresh taste of vanilla ice cream is just the icing on the cake — or should I say ice cream on the pie — that will keep your guests coming back for more until the school year finally brings summer to a close.
Cherry Pie Pops
Prep time: 30 minutes
Bake Time: 20 minutes
Yields: approx. 8-12 pie pops, depending on the diameter of each
Ingredients:
- 4 cups pitted, frozen tart red cherries
- 1 cup sugar
- 1 teaspoon almond extract
- ¼ cup flour
- Pinch of salt
- 2 tablespoons butter
- 1 2-pack of pre-made Pillsbury pie crusts
- 1 beaten egg for egg wash
- 1 package of small dowel rods, 1/4 inch diameter
Instructions:
- Preheat the oven to 425 degrees.
- Put the cherries, sugar, almond extract, flour, salt and butter in a medium sauce pan over medium heat. Heat for approximately 15 minutes. The cherry mixture formed will reduce and thicken.
- Take the pan of cherry mixture off the heat and allow it to cool.
- While the cherry mixture is cooling, unroll the pie dough. Use a round cookie cutter to cut the dough into uniform circles, 2-3 inches in diameter. If you don't have a circle cookie cutter, a glass can be used to make sure the circles are the same size and shape.
- Line a baking sheet with parchment paper.
- Place one circle of dough on the baking sheet. Place a small scoop of the cooled cherry mixture on the center of the crust, leaving at least ¼ inch of pie crust around the circle. Lay a small dowel rod onto the pie base. The end of the dowel rod should be in the center of the pie crust circle. Place another circle of pie crust on top of the first circle, the cherry mixture and the dowel rod to top the pie pop.
- Press a fork around the edges of the pie pop to seal the sides.
- Beat the egg with a whisk until the egg white and yolk are mixed together. Brush the mixture onto the top crust of all the pie pops.
- Bake the pie pops for 20 minutes or until golden brown, checking them periodically after 13-14 minutes.
- Let cool and serve.
To elevate these treats even further, garnish your pie pops with a scoop of your favorite vanilla ice cream and a sprinkling of powdered sugar or almond slivers. With any luck, this fun twist on an iconic dish will “wow” all your summertime guests — from family members at the annual Labor Day bash to your college besties on a summer getaway.
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