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Vegan pie pops are the most fun way to eat pie. Lollipop pies filled with fresh peaches and wrapped in an easy shortcrust are a cute summer dessert or treat. Bring them to picnics, parties, showers, or tea parties. This recipe shows you how to make diy scalloped circle and heart shaped pie pops from scratch. You can also make them ahead of time, freeze them, and reheat them when you want to serve them.

This recipe makes 16-20 pie pops, depending on the size of your cutter.

Table of Contents

(click the links below to skip to the section you’re looking for)

• Pie Pop Crust
• Fruit Filling
• Assembling and Baking
• Frequently Asked Questions
• Ingredient Substitutions
• Video
• Nutritional Information
• Contact Me with Questions

I’m usually more of a nectarine gal because peach fuzziness on my tongue kinda gives me the heeby jeebies. However, my favorite fruit stand at farmers market said the yellow peaches were the only free stone fruit they had last weekend, and the ease of eating freestone fruit apparently outweighs the discomfort of eating peach fuzz for me. Who knew?

The nice thing about these peach pie pops is that the peaches are cooked and encased in a flakey, buttery exterior with a hint of sweetness, so you don’t notice the fuzziness at all.

This recipe shows you how to make diy scalloped circle and heart shaped pie pops from scratch, but you can use any shape you like.

I made these vegan peach pie lollipops for a backyard social distance baby shower picnic tea party, but they would be perfect as gifts for friends or coworkers or even as valentines or galentines.

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Ingredients for Pie Pop Crust

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 ½ cups (190g) all-purpose flour
• ½ cup (88g) vegan butter or margarine
• ⅛ teaspoon (3g) sea salt
• 2 tablespoons (15g) organic powdered sugar
• 3 tablespoons (45g) ice water
• pink vegan food coloring (optional)

How to Make Pie Pop Dough

prep time: 5 minutes

Process 1 ½ cups (190g) all-purpose flour, ½ cup (88g) vegan butter, ⅛ teaspoon (3g) salt, and 2 tablespoons (15g) powdered sugar using a food processor fitted with the S blade.

Optional: Add a few drops of vegan food coloring to 3 tablespoons (45g) of ice water. This will make your pie pops colored. I used wilton gel color in rose to make these.

Drizzle in 3 tablespoons (45g) of ice water while the food processor is still running. The dough should start to come together into a dough ball.

Shape the dough into a disc and wrap it in cling wrap to chill for 15 minutes. You can prepare your filling while you wait for the pie dough to chill.

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Ingredients for Fruit Filling for the Pie Pops

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 1 yellow peach (~175g)
• 1 tablespoon (7-8g) organic powdered sugar

How to Make the Peach Pie Filling for the Pie Pops

prep time: 5 minutes

Dice a yellow peach into small pieces.

Stir a tablespoon (7-8g) of powdered sugar into the peaches.

Set it aside until you’re ready to assemble your pie pops.

How to Assemble and Bake the Vegan Pie Pops

prep time: 1 hr + 10 min | bake time: 20 minutes

Remove the dough from the fridge.

Roll the dough as thinly as possible (between ⅛ and ¼ inch thick). I use a silicone rolling mat to roll on but you can use a piece of parchment paper if you don’t have one.

Cut out as many shapes as you can, remove the pieces of dough around your shapes, add the excess dough back to the dough ball that you started with, rewrap it, and return it to the fridge. I used cookie cutters from my heart cookie cutters and my biscuit cutters sets.

Transfer the mat filled with dough shapes to the freezer to firm up for 5 minutes.

Preheat the oven to 350°.

Line two baking sheets or cookie sheets with parchment paper and gather your lollipop sticks (you want around 16-20 of them).

Remove the dough shapes from the freezer and carefully remove them from the rolling mat one by one, setting them along the length of the parchment paper lined baking sheet or cookie sheet. I was able to fit 4-6, depending on which size baking tray I used.

Return the remaining pie dough shapes to the freezer.

Press lollipop sticks into each pie dough shape.

Spoon a small amount of pie filling into the center of each shape, trying to just get the fruit and not the liquid.

Remove the rest of the dough shapes from the freezer and carefully remove them from the rolling mat one by one, setting them on top of the other ones, trying to line them up as best as you can.

Press around the edges of each shape so the filling stays inside.

Bake the pie pops for 20 minutes at 350°. Start the next batch while those bake.

Roll the remaining dough while the first batch bakes, and repeat all of the steps until all of the dough is used up.

Cool the pie pops on their trays for 2 minutes before carefully transferring them to a cooling rack, cutting board, or counter top.

Frequently Asked Questions

Can you make mini pie pockets without the lollipop stick?

To make pie pops without lollipop sticks, skip the step where you add the lollipop stick to each one, and follow all the other instructions. Or check out my mini pop tart recipe, which uses a similar method.

If you do end up deciding to buy lollipop sticks, you can use the leftovers to make pizza lollipops and cookie pops.

Can I make these in advance and freeze them until my party?

I made these vegan peach pie pops two weeks before a baby shower picnic tea party. I wrapped each pie lollipop individually with cling wrap and then stored them in a freezer bag to ensure that they would stay fresh in my freezer until the day of the picnic.

When party day arrived, I removed them from the freezer and let them thaw on my counter for 20-30 minutes. Then I unwrapped each one and baked them for 15 minutes at 300º to freshen them up before serving them.

Can I use premade pie crust instead of making homemade pie crust?

This homemade pie crust recipe in this pie pop recipe is super fast and easy to make. But, yes, you can substiute store bought pie crust if you’d like. Just make sure it’s vegan.

Ingredient Substitutions

• Flour: I used unbleached, organic, all-purpose flour to make these. If you want them to be gluten-free, replace the all-purpose flour with a gluten-free flour blend.
• Vegan Butter: I always use the organic whipped earth balance. If you avoid soy, buy the soy-free earth balance.
• Salt: I use pink sea salt because it has micronutrients in it, but you can use any salt. Or even omit the salt entirely.
• Powdered Sugar: I recommend buying organic powdered sugar to make sure it’s vegan, because oftentimes, conventional powdered sugar is not vegan. If you can’t find powdered sugar that’s labeled vegan or organic, you can actually make your own. All you have to do is put any vegan sugar into your blender. This includes sucanat, coconut sugar, raw sugar, organic sugar, vegan sugar, or demurara. If you’re not sure if your powdered sugar is vegan, read my list of vegan powdered sugar brands. Or just avoid conventional white sugar or granulated sugar, and you should be ok.
• Food Coloring: I used wilton rose gel color for this recipe, but you can look at my entire list of vegan food coloring for other options. You can also omit the food coloring entirely, but they won’t be pink.
• Peach: You can replace the peach with any fruit you prefer. Use an apple to make apple pie pops. Use cherries to make cherry pie pops. Use strawberries to make strawberry pie pops. Follow the recipe exactly the same, except instead of the peaches, use your favorite fruit in place of the peach.

Video

Here’s a video of how I made these cute little peach pie pops, in case I did a terrible job explaining it.

Nutrition Facts

• Servings: 20
• Calories per serving: 74
• Calcium per serving: 2mg
• Cholesterol per serving: 0mg
• Dietary Fiber per serving: < 1g
• Iron per serving: < 1mg
• Potassium per serving: 27mg
• Protein per serving: 1g
• Total Carbohydrate per serving: 9g
• Total Fat per serving: 4g
• Total Sugars per serving: 2g
• Sodium per serving: 92mg

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

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I use mostly organic ingredients when I cook. I realize that not everyone has the disposable income to buy only organic ingredients. Therefore, I only specify organic on the ingredients that really matter: when buying the organic version is the only way to ensure that an item is vegan.

This post links to items I used when I made this recipe. If you click on the purple Buy Now button on a product page, you will go to a website (like Amazon) where you can purchase the same product I used. Sometimes, the store you purchase from (Amazon, Etsy, etc.) will pay me for referring you. This costs you nothing extra, and I would never recommend a product that I don’t use. These affiliate programs help me buy the ingredients to create these recipes for you. Read more about this in my privacy policy.

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