It’s hard to beat homemade cherry pie but slices can be messy on a picnic. These pie pops combine a light, flaky gluten-free crust with a homemade cherry filling for the ultimate portable treat. This recipe can make mini hand pies, too. Just omit the popsicle sticks.
MAKES 12 POPS.
2 recipes Pie Crust or uncooked gluten-free pie crust crusts of choice
2 cups fresh cherries, pitted, or 1 (15- ounce) can dark sweet cherries, pitted and lightly drained
2 tablespoons gluten-free all-purpose flour blend of choice, more for dusting
1/4 cup sugar or coconut sugar or to taste
1/4 cup water
1 tablespoon lemon juice
1/4 teaspoon pure almond extract, optional
Egg wash (1 egg mixed with 1 table- spoon water) or milk of choice
Popsicle sticks/tongue depressors*
Demerara sugar or vanilla sugar, for sprinkling, optional
1. Prepare Pie Crust dough; set aside.
2. Place cherries, flour blend, sugar, water, lemon juice and almond extract (if using) in a large saucepan over medium heat and bring to a boil. Stir frequently so mixture doesn’t burn. Once boiling, lower heat and cook while stirring until thickened, about 5 minutes.
3. Remove from heat to cool. Refrigerate or place in the freezer, if necessary, to speed cooling.
4. Preheat oven to 375°F. Line 2 cookie sheets with parchment paper.
5. Dust a clean counter or pastry mat and rolling pin with gluten-free flour or starch (cornstarch, potato starch, tapioca starch or arrowroot powder). Roll dough to a thickness of 1/8–1/4 inch.
6. Using a large (at least 4 inches in diameter) cookie cutter, cut circles or other shapes from rolled-out dough (2 same-size shapes for each pie). Gather scraps together to roll out again for more circles. For each pie pop, you should have two matching cut-out pieces of dough (24 matching pieces for 12 pie pops).
7. Place a dollop of cherry filling in the center of each dough pair. Leave a ½-inch border between filling and edge for sealing. Dampen borders with a moist finger and place matching dough pieces on top, gently pressing edges to seal.
8. Place pies on prepared cookie sheets and brush with egg wash or milk of choice. Sprinkle with demerara or vanilla sugar (if using). Cut 1 or 2 small slits in the top of each pie to let steam escape during baking.
9.Place pops in preheated oven and bake 10 minutes. Remove from oven and let cool.
10. Gently insert a popsicle stick or tongue depressor into the seam of each pie.
*Patriot Pie Pops: For July 4th celebrations, dye the popsicle sticks red or blue. Soak sticks in a solution of water and food coloring until desired color is achieved. Let sticks fully dry before using.
Each pie pop contains 164 calories, 6g total fat, 3g saturated fat, 0g trans fat, 18mg cholesterol, 173mg sodium, 26g carbohydrate, 1g fiber, 9g sugars, 2g protein, 15Est GL.
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus) and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).