Brandied Pear Pie Poppers Recipe

How To Make Brandied Pear Pie Poppers

These pie poppers are bite-sized treats filled with a spiced sweet pear filling and topped with vanilla glaze. Best served with ice cream!

Preparation: 35 minutes
Cooking: 50 minutes
Chill Time: 8 hours 30 minutes
Total: 9 hours 55 minutes



  • 2largepears,peeled, cored, and cut into ½-inch cubes
  • 1tbsplemon juice
  • ¾cup water
  • ¾cup white sugar
  • cupbrandy
  • 2tbspcornstarch
  • 2tbspwater
  • ½tspcinnamon,ground

For Poppers:

  • 1recipeCream Cheese Pie Dough,chilled
  • 1egg
  • 1tbspcool water
  • ¼tspkosher salt

For Glaze:

  • 1tbspcold milk
  • ¼tspvanilla extract
  • 1cuppowdered sugar


  1. Toss pears with lemon juice in a nonreactive bowl.

  2. Bring water and sugar to a boil in a 3-quart saucepan over high heat. Boil for about 8 minutes or until it is reduced by half. Cool slightly. Pour over pears; stir in brandy. Cover and chill for 8 hours to overnight.

  3. Transfer pears to a small bowl using a slotted spoon. Bring pear liquid to a boil in a saucepan; cook for 7 to 8 minutes or until it is reduced to about ½ cup.

  4. Add pears; return to a boil. Whisk cornstarch and water together. Stir in along with cinnamon.

  5. Return to a boil and boil exactly 1 minute. Transfer immediately to a bowl to stop cooking; let cool thoroughly.

  6. Set a baking stone, baking steel, or inverted baking sheet on center rack of oven and preheat to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

  7. Roll out 1 block of pie dough to a roughly 9×13-inch rectangle. Cut out 24 2-inch rounds with a cookie or biscuit cutter or a small glass, and cut a small slit in the center of 12. Beat egg with water and kosher salt for the egg wash.

  8. Brush edge of each unvented round with egg wash. Add 2 teaspoons filling to the center and top with a vented round.

  9. Transfer to the prepared baking sheet and firmly crimp edges with a fork. Brush with egg wash. Chill or freeze while repeating process with remaining dough and filling to make 12 more poppers.

  10. Set a baking sheet with poppers on the preheated stone; bake for 20 to 25 minutes or until deeply golden brown.

  11. Whisk together milk and vanilla in a small bowl, then whisk in powdered sugar until glaze is smooth and very thick.

  12. Transfer to a pastry bag or zip-top plastic bag with a snipped-off corner. Drizzle glaze on each popper.

  13. Let glaze set up, about 30 minutes, before serving.


  • Calories: 144.64kcal
  • Fat: 1.06g
  • Saturated Fat: 0.30g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.44g
  • Polyunsaturated Fat: 0.27g
  • Carbohydrates: 30.65g
  • Fiber: 1.33g
  • Sugar: 26.12g
  • Protein: 0.75g
  • Cholesterol: 13.46mg
  • Sodium: 56.12mg
  • Calcium: 9.05mg
  • Potassium: 54.77mg
  • Iron: 0.21mg
  • Vitamin A: 6.71µg
  • Vitamin C: 2.14mg
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