Jam Pie Pops Recipe
- 2 Tenderflake® Frozen Deep Dish Pie Shells
- 4 tablespoons raspberry, blueberry or strawberry jam
- 2 teaspoons cornstarch
- 1 teaspoon lemon or orange zest
- Fresh raspberry halves, blueberries, or strawberry slices
- 6 lollipop sticks (4 inch/10 cm long)
- 1 egg, beaten
- Preheat oven to 400 degrees F (200 degrees C).
- Remove pie shells from freezer and allow to thaw at room temperature for 10 – 15 minutes.
- Remove pie shells from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.
- Mix jam with cornstarch and zest.
- Cut out six shapes from each pie shell using a cookie cutter no larger than 3 inches (8 cm) in size.
- Press a lollipop stick gently against 6 pastry cut outs. Approximately 1 1/4 to 1 1/2 inches (3 – 4 cm) of stick should overlap the pastry.
- Divide jam mixture evenly between 6 cut outs, mounding in centre and leaving a 1/4-inch (5 mm) border. Top jam with a half of a raspberry, 3 blueberries or 1 small strawberry slice.
- Brush edges of pastry around the filling with beaten egg. Top with remaining cut outs. Gently press edges together, and crimp with a fork.
- Bake for 12-15 minutes, or until pastry is golden. Allow to cool completely before decorating or serving.
