Deep Thoughts

Looking for something fun to bring to your next holiday potluck gathering? How about pie pops?

They're easy to make thanks to pre-made pie crusts and will get you tons of compliments, both for flavor and presentation–seriously, they're adorable. Andrea Smetona's EASY AS PIE POPS has tons of recipes perfect for the season, including Peppermint Pudding, Mint Fudge, and Pumpkin Cheesecake, not to mention brunch-inspired savory pops such as Breakfast Casserole and Hot Ham & Cheese.

Anne whipped up a batch of Honeyed Fig pie pops to bring to a white elephant party last weekend and they were a huge hit. Read on for the how-to and don't forget that this Sunday, December 15 is the last day to enter to win a copy of EASY AS PIE POPS and other cooking and crafting books (details after the break).

INGREDIENTS: 

1 recipe Homemade Pie Pop Crust (p. 13 in the book) or 4 unbaked store-bought or homemade 9" diameter pie crusts

For filling:
1/2 cup cream cheese, softened (Anne used Neufchatel)
1/2 cup whipping cream (Anne substituted Half and Half)
1 large egg, plus the white of another for basting
1/2 cup brown sugar
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 cup honey
5 cups brown or black figs, chopped small

Olive oil, for garnish
Fresh rosemary, for garnish

Other tools needed:
Basting brush (silicone is recommended)
Cookie sticks

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease and flour a large baking sheet, or line with parchment paper (Anne's note: wax paper and parchment paper are not the same! Wax paper will melt, so make sure you're using the correct one).

Prepare the filling by mixing together the cream cheese, cream, egg, brown sugar, flour, salt and honey. Toss in the chopped figs and stir. Pour into a 9" diameter pie dish and bake for 20-25 minutes. Allow to cool to room temperature before using in pie pops.

Increase the oven temperature to 375 degrees F.

Flour both sides of the pie crusts you're using, then roll flat with a rolling pin. Using a 3-inch cookie cutter, cut out 24 rounds from the dough–12 for the bottom and 12 for the top. Get creative with your shapes! Anne used a star cutter.

Lay out the 12 bottom crusts on the prepared baking sheet. Using a basting brush, coat each bottom crust with egg white. Press the cookie stick firmly into the center of each bottom crust.

Dollop a 1-1/2 inch bit of the cooled fig mixture in the center of each bottom crust. Place a top crust over the filling and press firmly around the sides to seal the pie pop, making sure to start by firmly crimping the edges around the cookie stick to ensure it stays in place.

After all the pops are sealed and pressed, brush olive oil on each top crust and sprinkle with fresh rosemary. 

Bake in the oven for 15-18 minutes, until the crust is nice and golden. Let cool for at least 15 minutes before serving. Try your best not to eat all the pie pops before you get to the party/brunch/potluck (Anne highly recommends eating one or two for quality control purposes). 

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