Tuesday, February 5, 2013

Snackable: {Gluten Free} Pie Pops + Valentine's Class Treat Idea!

A few weeks ago, I was fortunate to find an adorable Pie Pop maker on clearance at Target. So, last week we finally broke it out and started experimenting making Gluten Free, Egg Free, & Nut Free dough. My friends, we have a winner! 

For a baked version of the pie pops, check out our recipe/ post on MOMables.com

Keep reading to also see how you can make these delicious pie pops into an adorable Valentine's Day Class Treat for School, thanks to LunchBox Love Notes

The recipe is so simple, and much like with our Whoope Pie maker, these little machines make cooking {Allergy Friendly} treats so quick & easy. 

The greatest thing about these pie pops? You can pick your filling. The crust has just a bit of sweetness, which Little Miss said reminded her of a 'pop tart', since we made ours with Strawberry jam filling. The possibilities are endless: Apricot, SunButter, Raspberry, Chocolate, Apple... Whatever drifts ya snowflake! ;) 

You can even cook them without adding the sticks, to just have adorably yummy bite size pies to pop in your mouth!

This recipe will yield 16-18 pie pops with this maker. 

Ingredients for Dough: 
  • 1.5 cups of gluten free flour + extra for rolling dough
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of xantham gum (optional)
  • 1/2 teapsoon of vanilla
  • 1/2 teaspoon of ground cinnamon
  • 2 Tablespoons of sugar
  • 1 stick of butter (regular or non-dairy, I've used both, just make sure they're cold) cut up into 1/4" cubes
  • 2 Tablespoons of unsweetened applesauce
  • 4 - 6 Tablespoons of ice cold water (gluten free flour requires more moisture, if using regular flour you'll want to cut this back - closer to 3 - 4 Tablespoons worth)

  1. Stir dry ingredients into a large bowl.
  2. Using your fingers, work the butter and applesauce into the flour until it becomes a pebbly texture.
  3. Add 4 Tablespoons of ice cold water and combine by hand until water is absorbed. 
  4. Add up to 2 more Tablespoons of water until a smooth dough ball can be formed (it took me 5 Tablespoonfuls total). Be careful not to over-mix the dough.
  5. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes.
  6. After refrigeration, break off 1/2 of dough and begin rolling out on a lightly floured surface. Make sure to lightly add flour when needed to dough, to keep from sticking to your rolling pin. 
  7. Once it is approximately 1/4" thick, begin cutting pie pop shapes and assembling your pies into the maker for cooking. 
  8. Add filling of choice, as mentioned above. It will take no more than 1-1.5 teaspoons per pie pop. 
  9. As a general rule, allow them to bake for 5 minutes, then check to see if dough is browned and cooked. Continue to bake and check every 1 minute until crust achieves desired color. 
Recipe was adapted from Bella Recipe Guide Book

So how can I make these cuties 'too cool for school'? 
Simple. Taking treat wrappers, we placed each pop into the bag and trimmed off the end so the stick was still accessible.

You could also use ziplock bags or plastic wrap to achieve the same look! We then tied with a pink ribbon to create the adorable treat. 

Before that final loop of the ribbon, we used our Lunchbox Love Notes Valentine's Cards to create these personalized treats for school that everyone in Little Miss' class will be sure to enjoy for Valentine's Day!

No, they won't be getting two week old pops (lol) we're making more! Little Miss happily devoured all of these... okay, I did too! :) 

A fun {Allergy Friendly} Gluten, Egg, & Nut Free treat for your entire family or the kiddos at school. I know my Little Miss is excited to surprise her friends with something different and special. 

Don't have a Pie Pop Maker? Want to try BAKING them in the oven, instead??
Check out our post over at MOMables and I'll show you how! {Click HERE to view}




  1. I want one!!! These are absolutely FANTASTIC!

  2. This is SO clever. What a great idea!

  3. Oh you are just painfully adorable! You are just brilliant. Why can't you be my neighbor? Oh wait, we don't have a football team in Reno! That's why. Okay, side question: do you use photoshop? I need help with my photos. Suggestions?

  4. Would it work to use cookie cutters, fill and crimp the edges, then bake?

    1. Ha! I actually have that exact post coming to MOMables this week!! Already baked photographed and submitted ;) theyre delish too. My posts are usually published there by Wednesdays. :)

  5. I just made these today with my little ladies and they asked if we could make them every week for their lunches. Thank you for a great recipe!!

    1. So glad they enjoyed them!! They've become an instant favorite of my daughter's, as well. :)

  6. Does this come out well without the gum? Can I substitute coconut oil instead of butter?

    1. It should be okay w/o the gum, and many GF flour blends already contain it. The one we use does not.
      The butter (I've done so successfully with both dairy free Earth Balance brand and regular) is what helps give the pie crust that flaky texture. I've not tried with coconut oil before BUT from my understanding, if you use it, try it in soft-solid form so that it can be cut into the flour like the butter would be.


Let me know your thoughts!

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