I can’t believe I’m saying this, but I think I’m ready for summer. I usually dread it, knowing those 100+ degree days are coming. Yet, after this winter, I can’t wait for it to warm up. Last week, we had a snow day, and today it was 80 degrees. Crazy weather!
One of the things I love about spring and summer are the seasonal fruits. I love apricots. I love them fresh in the summer, I love dried ones, and I love to eat the canned ones, too. I think if I had to pick my favorite fruit, it would be apricots.
A few years ago, I made some crescent rolls stuffed with apricot halves. They were really good, so if I can find a way to work canned apricots into a dessert, I do. I put them in overnight french toast, pies, cakes, anything.
The other day the grocery store had a sale on canned fruit, so I picked up a couple of cans of apricots to keep on hand. Then I completely forgot about them until I needed a last minute dessert.
I needed a quick dessert the other day. I had ready made pie crusts in the fridge, but I didn’t have enough fresh fruit to make a regular pie. So, I thought about trying my hand at pie pops. With the canned apricots, I would need just one apricot half per pie pop, and that would be enough to make the dessert.
- 2 pie crusts
- 1 can of apricots in lite syrup
- 1 egg white
- 2 tbsp sugar
- 1 tsp cinnamon
- lollipop/cake pop sticks
- Preheat oven to 350.
- Roll out the pie crusts.
- Cut circles from pie crusts. (2 circles per pie pop) Use a cookie cutter or glass with diameter between 3-4 inches. Place on parchment paper on a cookie sheet. Make sure to space them out to accommodate the sticks.
- Mix together the sugar and cinnamon.
- Drain the apricot halves.
- Place 1 apricot halve in the center of each pie circles.
- Top each apricot halve with a sprinkling of the cinnamon/sugar mixture.
- Place a lollipop stick about halfway up the pie crust, under the apricot.
- Take a small piece of leftover pie crust, brush it with egg white and lay it over the stick and push it gently into the pie crust.
- Top each apricot with the second pie crust. Press the edges together with a fork or fingers, or however is easiest.
- Brush each pie crust with egg white.
- Optional: With the leftover pie crust, cut little hearts or stars, etc. Brush each one with egg white before setting it in the middle of a pie crust. Then brush the top of it with egg white.
- Bake for 25-30 minutes. Juices may bubble out the seams.
- Allow to cool completely before picking up. (They can be placed in the fridge to do this quicky.)
The apricot pie pops were easy to make. If using refrigerated pie crust, they will take you 10 minutes to whip up. I’m definitely going to try them again. I think my next batch will be turning my Dulce de Leche Peach Pie into pie pops.
I really liked that they were single serving desserts. The clean up is much better than slicing up a pie. No plates, just eat it on a stick!