Candy Peach Pie Pops

Brown Sugar Pie Dough
2 cups all-purpose flour
1 teaspoon packed brown sugar
3/4 teaspoon salt
1 cup cold unsalted butter
3 to 5 tablespoons ice water

Candy Peach Filling
2 cups peaches, putted and chopped into small to medium pieces
2 tablespoons granulated sugar
1/8 teaspoon cinnamon
1 1/2 teaspoons cornstarch
1 tablespoon cold water
1/4 teaspoon JRC Liquid Candy Peach

Candied Peach Glaze
1 cup icing sugar
1 to 2 tablespoons water
1/4 teaspoon JRC Liquid Candy Peach
1 drop electric pink gel food colouring
1 drop electric orange gel food colouring

Assembly
1 egg
2 tablespoons water
12 (4 1/2-inch) craft sticks
1/4 cup clear sanding sugar
JRC Lucky Penny Edible Glitter

1. Brown Sugar Pie Dough: In a large bowl, whisk together the flour, sugar, and salt. Using your fingers or a pastry cutter, cut in the butter until the pieces are the size of peas. Add 3 tablespoons of the ice water and gently mix with a fork in a turning motion until just combined, taking care not to overmix. Add more water if needed to make a rough and shaggy dough. Empty the dough onto a lightly floured surface. Knead as little as possible until it sticks together. Divide the dough in half and shape each portion into a ball. Tightly wrap each portion separately in plastic wrap and place in the fridge for 1 hour.
2. Candy Peach Filling: In a medium saucepan over medium heat, cook the peaches, sugar, and cinnamon for 8 to 10 minutes, until the fruit has begun to soften and break down slightly.
3. In a small bowl, whisk togther the cornstarch and cold water. Add the slurry to the saucepan with the peaches and stir continuously until the mixture appears clear instead of cloudy, about 2 minutes.
4. Remove from the heat and set aside or place in the fridge to cool. Once cool, stir in the flavouring. Set aside until you're ready to use.
5. Candied Peach Glaze: In a medium bowl, whisk together the icing sugar, water, and flavouring until smooth.
6. Add a drop of each food colouring to a piece of paper towel. Use a toothpick to add a small amount of each colouring to the glaze and whisk to combine. Add more colour until the desired shade of peach is achieved. Cover and set aside until you're ready to use it.
7. Assembly: Line 2 baking sheets wth parchment paper.
8. Transfer one round of pie dough to a floured counter. Flour the top of the dough. Use a rolling pin to roll out a rectangle 3/16-inch thick. Use a 3-inch round cutter to cut 12 circles from the dough. Place 6 circles on each prepared baking sheet, arranging them 1 inch apart.
9. In a small bowl, whisk together the egg and water. Pass the mixture through a fine-mesh sieve, using a spatula to press it through, to break up the egg and create a smooth mixture. Working with 4 pie dough rounds at a time, brush the egg wash on top of the pastry.
10. Gently press a craft stick into the dough three-quarters of the way to the top of each circle. Spoon 1 to 2 teaspoons of Candy Peach Filling on top, leaving 1/4-inch of dough exposed around the edge.
11. Create 12 more circles with your second ball of dough, repeating the method in step 8. Use a fork to press the edges together. Pierce each pastry 2 to 3 times with a form to create vents. Cover with plastic wrap and place in the freezer for 30 minutes.
12. Preheat the oven to 350F.
13. Brush the tops of the pie pops with egg wash and sprinkle with the sanding sugar. Bake for 8 to 10 minutes, or until the tops and bottoms are golden brown. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
14. Whisk the Candied Peach Glaze. Spoon the glaze evenly over each pie pop, using the back of a spoon to spread it. Immediately sprinkle with edible glitter.
15. Store in an airtight container at room temperature for up to 2 days, then in the fridge for up to 2 more days.

Find more recipes, tips and tricks in our cookbooks, Jenna Rae Cakes and Sweet Treats and Jenna Rae Cakes at Home.