Cherry Almond Piepops
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- 1 lb. fresh or thawed frozen tart pie cherries, 2 1/2 to 3 cups
- 1 scant teaspoon vanilla extract
- 1 scant teaspoon pure almond extract
- 1/3 cup sugar
- 3 tbsp. cornstarch
- 2 tsp. cinnamon
- pinch ground allspice
- 1/4 cup slivered almonds
- all butter crust, recipe follows
- 1 egg lightly beaten
1Preheat oven to 375. Put a rack in center of oven. Lightly spray baking sheets with nonstick pan spray
To make the filling, in large bowl, mix the cherries, vanilla and almond extract
2In small bowl, mix together sugar, cornstarch, cinnamon allspice, and almonds.
Pour sugar mixture over cherries and toss to thoroughly coat. Drain the mixture slightly to avoid having too much liquid
3To make the crust follow the recipe for all butter crust and roll out the dough per the instructions. Cut 100 2 1/2 inch diameter circles from the dough. Reroll the dough to make all the circles, making sure to avoid overhandling the dough.
Lay half the circles on prepare baking sheets. brush circles lightly with beaten egg. Put a lollipop stick across center of circle, with tip about 1/2 inch from the edge. Press stick gently into place.
4Spoon about 1 Tbsp. of the filling onto each of the dough circles. For each Piepop, lay a circle of dough over the pop and press firmly around the edge with the tip of your thumb, making a good seal.
Cut 3 (1/4 inch ) vent slits into the top of each Piepop, and brush lightly with remaining beaten egg.
Bake for 15 minutes or til golden brown. Repeat with remaining piepops
5All Butter Pie Crust
2 1/2 cups flour
1 tsp. salt
1 tsp. sugar
1 cup unsalted butter, cold, cut into 1/2 inch cubes, 2 sticks
3/4 cup ice water
In large bowl, mix the flour, salt and sugar. Mix well.
Add butter to the flour mixture and mix gently with pastry blender, a fork or your hands. The goal is to lightly incorporate the butter into the dry ingredients. The butter pieces should be well coated with the dry mixture and somewhat flattened.
Gradually add the water to flour mixer, 1 Tbsp. at a time, and continue mixing dough til it comes together and forms pea sized or crouton sized crumbs. The dough should look like coarse individual pieces, not smooth and beaten together like cookie dough.
With your hands, gather the dough crumbs together to form 2 patties, gently molding crumb like mixture into a patty shape and being careful not to over handle the dough. Wrap each patty in plastic wrap.
Chill dough for at least 1 hour or up to 3 days. The dough can also be frozen for up to 2 weeks.
When you’re ready to use the dough, let it sit at room temperature for at least 10 minutes to soften it and make it workable. On lightly floured surface, roll out each of the 2 dough patties to about 1/4 inch thickness, lightly dusting it with flour, if needed to prevent sticking and making sure to roll dough evenly.
Makes 1 double crust 9 inch pie, 2 single crust 9 inch pies, 16 cutie pies, 36 petit-5’s, 8 pie jars 10 flipsides or 50 piepops.