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Pie Pops
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About this ebook
Simple recipes for sweet and savory bites on a stick.
From the frozen treats we look forward to during the hot days of summer to all-day suckers, hot dogs, and even cake, everything tastes better on a stick. So why not pie? Pie Pops are just that, mini pies on a stick that will appeal to both young and old alike. With simple recipes and ingredients that include sweet and savory fillings, people of all ages will appreciate this simple, portable way to enjoy traditional American classics such as: Apple, Razzleberry, Lemon Meringue, Chocoholic, and more. Easy-as-pie!
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Book preview
Pie Pops - Marcie Ballard
Basic Supplies, Tips, & Recipes
Pie Pop Dough
Don’t make pie pop sizes too big because they might break apart. They should be a two or three bite dessert.
Don’t be afraid to use refrigerated pie dough. It makes the process incredibly easy. Pie pops are all about the pie filling.
1 9-inch pie dough will yield 10 to 12 pops if both tops and bottoms are used, and depending on size of dough cutouts.
1 9-inch pie dough will yield 20 to 24 pops if only bottoms are used, and depending on size of dough cutouts.
When baking pie pops, keep an eye on baking time. You do not want to overcook them because they will become crunchy cookies instead of savory pie pops.
Several simple recipes only take 20 minutes from start to finish.
Pie Pop Sticks
You can use various types of wooden sticks. These can be found at any craft store.
To produce a colored pie pop stick, soak the sticks in water with food coloring added.
Flat Popsicle sticks work better for thick pie pops.
Photo of various pie pops.Pie Pop Shapes
Creating the different shapes is the fun part. For a children’s theme party, you can use cute animal shapes.
Use various cookie cutter shapes to cut the pie pop dough. The standard size for most recipes will be 2-1/2 inches.
Use various smaller 1-inch size cookie cutters to cut out the centers in the pie dough tops for some recipes.
Cookie cutters can be found at any craft or kitchen specialty store.
To sandwich sticks between dough shapes:
Place cut dough bottoms on a lightly greased baking sheet. Push sticks into bottoms and prick dough with a fork. Add pie filling if placing it between dough layers, keeping the edges clear. Place tops over bottoms and crimp edges together with a fork.
Pie Pop Shells
Pie pops with filled dough shells set on top of sticks create a dramatic presentation.
Use a 2-1/2-inch round cookie cutter to cut dough bottoms. Using mini tart tins turned upside-down or the outside cups of a lightly greased mini-muffin pan, mold the dough bottoms into cups.
Bake on molds, first poking a hole in each dough center with a stick.
Remove from oven and cool on a wire rack.
To attach cup-shaped shells to tops of sticks:
In a small microwave-safe bowl, melt 3 ounces white melting chocolate in microwave for 2 minutes stirring every 20 seconds until smooth. Secure sticks to each shell using the melted chocolate as an adhesive on the inside and outside of shell, and let the chocolate dry and harden for 15 minutes.
Photo of shells.Photo of the recipe above.Photo of the recipe above.Basic Pie Dough
~ Makes 1 9-inch crust ~
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