Marcie Ballard - Pie Pops

Pie Pops

Marcie Ballard

Photographs by Susan Hayward

Pie Pops

Digital Edition 1.0

Text 2013 Marcie Ballard

Photographs 2013 Susan Hayward

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith

P.O. Box 667

Layton, Utah 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

ISBN: 978-1-4236-3120-0

• Dont make pie pop sizes too big because they might break apart. They should be a two or three bite dessert.

• Dont 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.

• You can use various types of wooden sticks. These can be found at any craft store.

  Popsicle sticks

  Wavy craft sticks

  Hobby craft sticks (notched)

  Lollipop sticks

• 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.

• Creating the different shapes is the fun part. For a childrens 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 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.

• Add 1 to 2 drops food coloring of choice to make a colored icing.

• Add 2 tablespoons unsweetened cocoa powder for a chocolate icing.

• Substitute 1 tablespoon orange or lemon juice in place of milk.

• Substitute 1/4 teaspoon maple extract in place of vanilla.

• Substitute 1/4 teaspoon almond extract in place of vanilla.