Raspberry heart pie pops. Because why would you eat pie any other way?
I think these are too adorable to eat! But let’s be honest, I’ll eat them anyway. These are relatively easy to make, you need just a few simple ingredients.
WHAT YOU NEED
Sweetener of your choice (sugar, maple syrup, stevia etc)
Pre-made pie crust
1 pastry brush
Heart cookie cutter
Whisk the egg and set aside. Mash about half a carton of raspberries with a fork and add sweetener to taste.
When you are ready to use the pre-made pie crust, remove from the fridge. It’s much easier to work with it cold. Cut out an even number of heart shapes.
Divide your hearts into two equal groups. Space half the hearts out on a cookie sheet covered with parchment paper. Place the lollipop sticks at the base of the heart, almost halfway up the heart.
Press sticks into dough slightly.
Take a small amount of raspberry filling and place in the center of each heart.
Take your pastry brush and dip it in the whisked egg and paint around the edges of each heart. This will help the top layer stick to the bottom layer.
Paint all the hearts’ edges with egg.
Now take the second half of your hearts and place on top.
Use a fork to gently score the edges around each heart so that the top and bottom stick together nicely.
Next, take a knife and make several small slits in the top of each pie, so that steam can escape while cooking.
Now that the pies are formed, paint more egg on top of each heart so that they brown nicely. Optional: sprinkle sugar on top.
Bake the pies at 350 degrees for 10-12 minutes. Keep an eye on them and remove from oven once they are golden and flakey.
Tada! Your heart pie pops are ready to be devoured.
You could also throw some chocolate or nutella in there with the raspberries…YUM.