Question ID: 4000-5379-0-2-4-5
Recipe Description
These little beauties can be assembled with pre-made ingredients or from scratch.I used this pie crust recipe and the following filling to utilize fruit in season at the time:2 fresh peaches1 Tbsp flour1/4 cup sugar1 Tbsp butterFresh nutmeg and cinnamon to tasteTwo pie crusts1 egg for egg wash on crusts (opt)Lollipop sticksI also did a batch with Eric's Award Winning Pumpkin Pie recipe.
To peel peaches (and accelerate cooking), bring a pot of water to a boil.Add peaches and boil for 5 minutes.Remove peaches with a slotted spoon and immerse immediately in ice water.Now your peaches will peel easily!
Peel, pit and finely chop peaches.Cut together flour, butter and sugar.To the peaches, add dry ingredients. Stir to coat.Season with fresh ground nutmeg and cinnamon!
Cover your workspace with plastic wrap or a fine dusting of flour or cornstarch.Roll out pie crusts as thinly as possible - otherwise you'll be eating a mouthful of crust!Cut with a circle cutter or something similar - I used the lid off of a small jar.
Gently press sticks into crust. For added security, you can use a scrap of crust to cover the stick.Add a small dollop of filling to the center.Cover with another circle of dough. and press edges together securely.Using the end of a lollipop stick or a fork, crimp the edges.
Transfer pops to a baking sheet. Mine is covered with a silicone sheet. Brush beaten egg white onto crusts.Cover the sticks with foil to prevent burning.Bake at 375oF (190oC) for 15 minutes.Pops are done when they are golden brown!
Question & Answer
Question: What is the correct order of the images?
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