"What's for Dinner Honey?

Pie on a Stick- inspired by Luxirare

Pie Dough {see below}
Pie filling from a can or scratch {go HERE> for roasted apple} even a thick jam would work
egg
lollipop sticks

Make a pie dough, chill as instructed, then roll out as thinly as possible.  Using a cookie cutter, cut an even number of rounds.

Place a lollipop stick about 1/4 the way up the round, put a spoonful of filling in the middle of the round.  Make sure to get mostly filling and not much juice.  {If your filling is too watery, it will bubble out the edges of the pop.}  Put in as much filling as you can before it squeaks out the sides of the rounds when you put them together {you'll know how much this is when you've done a few}

Wet the edges of the round and press a second round on top.  Crimp the edges of the pop using the end of a lolly stick.

Separate an egg, whisk the white, and brush the top of the pop.  Bake at 375 degrees for 12-15 minutes or until browned.  Cool before devouring a dozen {which we have very very technically determined is equivalent to a small slice of pie.}

All Butter Pie Dough

2 1/2 cups flour

1 tablespoon sugar

1 teaspoon salt

2 sticks {8 ounces, 16 tablespoons or 1 cup} unsalted butter, very cold

Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside. In a large bowl, whisk together flour, sugar salt. Dice the very cold butter into 1/2-inch pieces.

Sprinkle the butter cubes over the flour and begin working them in with a pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly. When all of the butter pieces are the size of tiny peas { this won’t take long} stop. Even if it looks uneven.

Then sprinkle 1/2 cup of the ice-cold water {no cubes} over the butter and flour mixture. Using a spatula, gather the dough together. If you need more cold water to bring it together, add it a tablespoon as a time. Once it begins to clump up, take it out and gather the clumps together into one mound, kneading them gently together.

Divide the dough in half, and place each half on a large piece of plastic wrap. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.

Dough will keep in the fridge for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from freezer smells. To defrost your dough, move it to the fridge for one day before using it.