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.
12–14 Popsicle sticks
1 9-inch refrigerated pie dough, at room temperature
1 cup fresh raspberries
¼ cup sugar
1 egg white, beaten
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.
- 20 places in Utah where kids eat free, or for...
- Salt Lake Comic Con FanX draws 100,000 attendees
- #SavingEliza: Family determined to save...
- Wright Words: LDS teacher mourns loss of two...
- Grieving borrowers told to repay student loan
- Heber Valley Historic Railroad Authority...
- Summer movie preview: Hollywood bets big again
- How to create a do-it-yourself summer camp...
- Grieving borrowers told to repay... 13
- Do moms need a purpose beyond motherhood? 10
- Harry Potter fans: Hogwarts is offering... 8
- Film about man's crusade against child... 7
- How to raise compassionate kids 4
- Wright Words: LDS teacher mourns loss... 3
- Salt Lake Comic Con balloon artist... 2
- 5 money issues that can destroy your... 1