Cookbook review: 'Pie Pops' just might outdo cake pops

By Brooke Porter

For the Deseret News

Published: Tuesday, Sept. 24 2013 6:50 p.m. MDT

"PIE POPS," by Marcie Ballard, Gibbs Smith, $19.99, 96 pages

Savory, beautiful and fun to cook, the recipes in Marcie Ballard's "Pie Pops" cookbook might just outdo the latest baking trend — cake pops.

Pies can be somewhat intimidating, so pie pops — mini pies on sticks — are a less-threatening solution and just as delicious. Although the cookbook lacks in-depth detail and step-by-step pictures necessary for beginning cooks, it does include gorgeous photography of the end product. Ballard's Facebook page offers video tutorials, tips and starter supplies that are an absolute must if one is new to baking pies.

The photography is sure to induce those salivary glands — and those of the party guests. Recipes include pie pops for just about every holiday and season — "Lumberjack" pops in the shape of a tree, "Just Peachy," "American Apple Pie" with a delicately woven top and "Crazy Good Craisin" shaped like butterflies.

Some necessary supplies include an array of creative cookie cutters, popsicle or craft sticks and Turbinado sugar (if you have to Google search the sugar like me, I suggest you watch the video tutorials).

This is the Utah-based author's first cookbook, and it hit shelves in August.

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Razzleberry

Makes: 12–14

12–14 Popsicle sticks

1 9-inch refrigerated pie dough, at room temperature

1 cup fresh raspberries

¼ cup sugar

1 egg white, beaten

Turbinado sugar

Powdered Sugar Icing

Preheat oven to 350 degrees.

Soak sticks in water for 15 minutes. On a lightly floured surface, roll dough out to 1⁄8-inch thickness. Use a 2½-inch cookie cutter shape to cut out dough tops and bottoms. Use a 1-inch cookie cutter shape to cut out center opening in dough tops. Reserve cutout shapes. Place bottoms on a lightly greased baking sheet. Push sticks into bottoms and prick dough with a fork.

In a small bowl, mix the raspberries and sugar together. Make sure raspberries are in smaller pieces. Place a small amount of filling in center of each bottom making sure not to overfill, or filling will boil out. Be sure to leave a clean edge around the dough for a good closure. Cover with tops and crimp edges together with a fork. Place reserved dough shapes over center opening. Brush with egg white and sprinkle with Turbinado sugar.

Bake for 15–16 minutes, or until golden brown. Keep a watch to make sure pie filling doesn’t boil out. Remove from oven and cool on a wire rack. Drizzle with Powdered Sugar Icing while still warm.

"Pie Pops," by Marcie Ballard

EMAIL: bporter@deseretdigital.com

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