How to make Pie to-go!

I spent my holidays with my family of friends…and their friends…and their sisters. Point is, it was a big pot luck feast where we didn’t sit down and pass the gravy, but we all made a delicious finger food, set it on the table, and plucked at them through out the day.

So instead of making a big messy pie, I made pie pops!

First off, I made three fillings. Blueberry, Apple, and Pumpkin. Sooooo easy!

Blueberry:

  • 1 package of fresh blueberries
  • 1/2 cup of sugar
  • 1 tsp lemon juice
  • 1 tbs cornstarch
  1. mix blueberries, sugar, and lemon juice into a small pot on medium heat until the berries are softened
  2. bash them into a jam like paste with a fork
  3. turn off heat and mix in cornstarch
  4. pour mixture into a bowl and let it cool and thicken

Apple:

  • 4 apples; peeled and diced(I chose 2 Gala and 2 Fuji but any apples will do)
  • 1 cup of sugar
  • 1 tbs cinnamon
  • 1 tbs nutmeg
  • 2 tsp vanilla
  • 1 tbs cornstarch
  1. mix apples, sugar, cinnamon, nutmeg, and vanilla into a small pot on medium heat until the apples are slightly softened
  2. turn off heat and mix in cornstarch
  3. pour mixture into a bowl and let it cool and thicken

Pumpkin:

  • 1 can of puree’ pumpkin
  • 3/4 cup of sugar
  • 1 tbs cinnamon
  • 1 tbs nutmeg
  • 2 tsp vanilla
  • 1 tbs cornstarch
  1. mix blueberries, sugar, and lemon juice into a small pot on medium heat until the berries are softened
  2. turn off heat and mix in cornstarch
  3. pour mixture into a bowl and let it cool and thicken

Now, I’m not usually a big fan of crusts but the Vodka Pie Crust I made was pretty unreal.

The keys to perfecting this dough:

Vodka: the vodka adds moistness to the dough without aiding in gluten formation since gluten doesn’t form in ethanol. This means a flakier tender crust

Adding cold ingredients: The fats should be melted together in the oven. Not in the mixing bowl.

Keeping it cold!: Because this recipe makes the dough gooier than your average crust, its important to roll it out right out of the fridge. This (and some flour) will stop it from sticking to the table and the rolling pin.

I used shot glasses to gauge and cut my pie disks.

Place the pies on parchment paper lined baking sheet

Go over them with a egg white wash

Sprinkle some sugar over them

Pop them into an oven that has been preheated to 350

Take them out when the crusts look slightly browned (30-45 minutes)

ta-da!


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8 Responses to “How to make Pie to-go!”

  1. Samantha Says:

    Holy crap, I have to make those.

    2010 : Eating my way to fat filled nirvana.

  2. Mailee Says:

    I love you.

    I’ll be making these next weekend! 😀

  3. Erika Moen Says:

    I’m terrified of all things involving making food, but that those look fucking delightful. I just may give it a try!

  4. superalzy Says:

    Wow what a brilliant idea! I’m so happy to see more foods on sticks trending lately. Cake Pops, now these? Awesome!

  5. ilyra Says:

    i’m pretty much in love with you for thinking of this.

  6. 30 more things to do this winter… « The Kat's Pajamas Says:

    […] Make a travel pie. BEST IDEA EVER! […]

  7. Ravin Says:

    I was wondering what kind of sticks you used and how well these held up while being eaten?

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