I have to admit that I have never ever before ate or made any pie pops. Never! But how could I? I definitely missed out on something! So I just had to finally give it a try. I have also been wanting to bake something with popcorn for a while and then, one day, it dawned on me: Pie pops filled with salty caramel popcorn! And what can I say, they are a-mazing. I ate FIVE pie pops right off the sheet before they even cooled down... couldn't help it.
I have this really easy, and really good pie crust recipe. To make two large pies, all you have to remember is 4, 2, 1: 400 g flour, 200 g butter, 100 ml water. Just divide the previous ingredient in half. Since this amount of dough would have made around 40 pie pops though, I split the ingredients for this recipe in half. You can use the 4, 2, 1 amount if you want and make an extra pie, as I usually do. Roll out your dough, press it into a pie pan and put it in the freezer! It keeps great and whenever you want to make pie, you have a ready made, homemade pie crust at hand without having to go through the whole mess of making dough again (unless you enjoy it as much as I do and don't mind ;)).
So here is the amount for the pie pops only:
(makes about 20 pie pops)
200 g flour
100 g cold butter (remove from fridge 20 min before)
50 ml cold water
1 teaspoon sugar
pinch of salt
2 cups popcorn (popped)
1/2 cup packed light brown sugar
1/3 cup "half and half" or cream
2 tablespoons butter
pinch of salt
1 egg yolk
2 tablespoons milk
Cut your cold butter into cubes. Mix the flour, sugar and salt in a large bowl and carefully mix in the butter cubes with a folk or a pastry blender. Add the cold water and keep blending. Then use your hands and carefully blend the dough with your hands, but not more than 2 minutes. The dough should be kinda dry and flaky. Form a ball and refrigerate for 30 min.
While the dough is resting, chop your popped popcorn until all pieces are about the size of lentils. Now make your caramel sauce: Mix all your ingredients in a sauce pan over medium heat. Cook while stirring for about 8 minutes until the sauce is thickened. Set aside and let it cool for about 5 minutes, then mix it in with the popcorn (leave some popcorn aside to sprinkle on the pie pops later).
Preheat your oven to 350°F / 180°C. and whisk together the egg yolk and milk to make some egg wash.
Remove the dough from your fridge and roll it out with a rolling pin. Using a flower shaped cookie cutter (or a round one), cut as many pieces as possible. Press the remaining dough together, refrigerate for 10 mins and repeat. Place your ovenproof (!) cake pop sticks on the little pies, top it with your filling, brush some egg wash on the edges and cover with a second layer of dough. Using a folk, or a thoothpick, slightly press together the edges of your pie pops to seal them. Brush the top of the pops with egg wash and sprinkle some of the remaining popcorn on top.
Bake for about 20 minutes until light golden brown, remove them from the oven and let them cool! Or not. Just eat them right off the sheet. Warm. Fresh. Gewy. Like I did. Enjoy!