Pie Pops Are The New Cupcake


Don't get me wrong. I love me some cupcakes. Small or large, Chocolate or Vanilla, sprinkles or coconut shavings, I really do love me some cupcakes. Yet pies have a special warm place in my heart for, as long as I can remember, my mother always opted for subtle tastes than sweet indulgences, pies being her best dessert treat come the holidays. An expert cook but an aspiring baker, she always attempted new concoctions and as I grew older I took more to her baking than her cooking, also trying to find new ways to make old-fashioned desserts. Earlier this month I discovered these adorable pie pops. After doing much research I came to the conclusion that they really are just little pies on lollipop sticks, but the execution is not so ABC as it might seem. I did a couple of test runs and I want to note a few things that I found helpful. The filling to crust ratio is key. To ensure this make sure your pie crust is just the right thickness. A bit of a cheater, I always use pre-made refrigerated pie crusts found at any supermarket. I suggest rolling out the pre-made pie crust just once over to thin it out slightly. Also the size of the cookie cutter is important. If it is too small the amount of pie filling will be restricted and the pop will be all pie crust. I used a 2.5 round crink cookie cutter. Lastly, if you want to get a little fancy, make them a la mode. If wanting to gift them or serve them at a party I suggest digging up any old ribbon scraps and tying little bows on the sticks. For step-by-step how-to instructions I used Bakerella. I also referenced Luxaire. ENJOY!

Mimi's Muneca Apple Pie-Pop Filling Recipe:
(will make two pie crusts worth of pie pops)
1 1/2 Apples peeled and diced
1/2 table spoon of lemon juice
1/2 cup of sugar
1 tablespoon of flour
1/4 teaspoon of ground cinnamon
A pinch of ground nutmeg