Apple and Pumpkin Pie Pops to celebrate!
So happy to be back in the kitchen! I didn’t realize how much I need my weekend bake fests until my weekends fill up and kitchen time gets lost. Yesterday I made three different types of soup, two different types of bread, hummus, cinnamon popcorn, and pumpkin risotto. I definitely felt productive by the time I went to bed. And now I don’t have to stress over what’s for lunch and dinner this week. Thank goodness! I felt so lost last week when it came to what we were going to eat. Must have a plan! Our lives are way too busy right now, so the less thinking involved in getting a healthy meal the better.
Pie pops were requested for a friend’s birthday, and I finally got a chance to make them. When I first made pie pops, I used a frozen Pillsbury crust and a very runny berry filling. For this second attempt, I thought it would be delicious to use homemade apple butter and pumpkin butter as filling. And to be even more ambitious, I decided to attempt a veganized pie crust. They turned out pretty well for making things up as I went!
- 1/4 c Apple Butter
- 1/4 c Pumpkin Butter
- 1 1/4 c whole wheat flour
- 1/4 tsp salt
- 5 T Earth Balance
- 7 T COLD water + extra for crimping
- 1 T Non-dairy milk
- 1 T Sucanat
- 10 Popsicle sticks
- To make the dough, combine flour, salt, and earth balance until well incorporated and crumbly looking. Slowly add water 1 T at a time, using a fork to wet dough. Roll dough into a ball. Add more water as necessary if the dough is too crumbly to stick into a ball. The dough is supposed to be a little dry-looking.
- Roll out dough on to a well floured surface. Using a biscuit cutter, cut out circles. Re-roll dough as necessary until all dough is used, and you have an even number of discs.
- Place a tablespoon of apple or pumpkin butter in center of dough. Using your fingers, spread a little cold water around edges of disc. Place a popsicle stick in the center, and place a second disc on top, sealing the edges all the way around with your fingers.
- Place pops on a parchment lined baking sheet. Brush with milk and sprinkle with sucanat.
- Bake at 350 for 25-30 minutes or until golden.
- Serve to the birthday girl 🙂