Peach Pie Pop Lollipops

vegan peach pie lollipops

♫ Listening to: Peach by Broods ♫

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.

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. 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 my pie pops 2 weeks before I wanted to serve them, so I wrapped each pie lollipop individually with cling wrap 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 baked them for 15 minutes at 300º to freshen them up before wrapping them individually for social distance delivery to their recipients.

If you like food on lollipop sticks, you might also like my pizza lollipops and my cookie pops.

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

Pie Crust Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup vegan butter or margarine (if you avoid soy, buy the soy-free earth balance; otherwise buy the organic whipped earth balance)*
  • ⅛ teaspoon sea salt
  • 2 tablespoons organic powdered sugar*
  • 3 tablespoons ice water
  • pink vegan food coloring (optional)

Pie Crust Directions

5 minutes

Dollhouse Shortcut

Make the dough up to 3 days ahead of time and chill it in the fridge until you need it.

Process 1 ½ cups all-purpose flour, ½ cup vegan butter, ⅛ teaspoon pink sea salt , and 2 tablespoons powdered sugar using a food processor fitted with the S blade.

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

Drizzle in 3 tablespoons 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 in cling wrap to chill for 15 minutes. You can prepare your filling while you wait for it to chill.

Filling Ingredients

  • 1 yellow peach
  • 1 tablespoon organic powdered sugar*

Filling Directions

5 minutes

Dollhouse Shortcut

Make the filling up to 3 days ahead of time and chill it in the fridge.

Dice a yellow peach into small pieces.

Stir a tablespoon of powdered sugar into the peaches.

Set aside until you’re ready to use it.

Assembling the Pie Pops

1 hour and 30 minutes

Remove the dough from the fridge.

Roll the dough as thinly as possible (between ⅛ and ¼ inch thick). I use a 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 cutters from my heart-shaped cookie cutter and my biscuit cutters sets.

cutting out pie dough

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

cutting out pie dough

Preheat the oven to 350°.

Line two baking 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. I was able to fit 4-6, depending on which size baking tray I used.

Return the remaining dough shapes to the freezer.

Press lollipop sticks into each dough shape.

pressing the lollipop sticks into the bottom crust

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

adding vegan peach pie filling

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.

top crust

Bake 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 on trays for 2 minutes before carefully transferring to a cooling rack, cutting board, or counter top.

baked pie lollipops

vegan pie pop lollipops

pie lollipop bitten

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


* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all 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 the item is vegan.

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