Comments on: Gluten-Free Pie Pops or Pie Cups

By: Jules

Jules — Mon, 03 Sep 2012 16:13:55 +0000

Good question, Jessica. I haven’t tried making them and freezing them (they don’t last that long at my house!!!), but my crust freezes just fine in a pie plate without the filling, so the question is whether the filling will make the crust soggy. I think I’d err on the side of cutting up the bumper crop of apples and prepping it so it’s ready to go into pies or pie pops and then freezing it in zip-top bags. Then when you make your crusts fresh, you can add the ready-made filling. At least then you won’t have to worry about the possibility of soggy crusts!

By: Jessica

Jessica — Sun, 02 Sep 2012 22:48:35 +0000

Question: Do these freeze well?
I hate it when crusts become soggy. Could I make them up and freeze prior or after baking them so that I can use up the bumper crop of apples I have this year?

By: Jules

Jules — Sat, 30 Jun 2012 01:05:58 +0000

Hi Kathy – I insert the sticks after they are baked – it actually works just fine!

By: Jules

Jules — Sat, 30 Jun 2012 01:04:17 +0000

Yum, Coleen!!! Sounds delicious!

By: Jules

Jules — Sat, 30 Jun 2012 00:58:04 +0000

Gill – thanks for your note. I’m glad you’re intrigued by my recipes and I hope you get to try some soon! When measuring my gluten-free flour, 135 grams is equivalent to 1 cup; 1 Tbs. butter or non-dairy alternative is 14 grams. Hope that helps!

By: Jules

Jules — Sat, 30 Jun 2012 00:32:25 +0000

So glad my grandma wasn’t the only one, Deborah! Enjoy the recipes!

By: Deborah Kleylein

Deborah Kleylein — Fri, 29 Jun 2012 18:26:08 +0000

My mom made those cinnamon roll ups with leftover pie dough when we were young and now my family expects them when I make pie!!
Looking forward to trying this recipe for cups and pops.

By: Carrie

Carrie — Fri, 29 Jun 2012 15:12:52 +0000

My son too has Celiacs and type 1 diabetes. For the recipes I am really interested in, I enter them into a program on my computer that gives me the nutritional values. There are many out there, but the one I have been using is called Master Cook. If you can’t find a program you like, another alternative I have used is a free website called http://nutritiondata.self.com that you can input your recipe into for analysis. Again, there are many other sites out there. Hope this helps

By: Gill

Gill — Fri, 29 Jun 2012 13:10:19 +0000

Your recipes look really delicious and I’m keen to try them all, but please could we have the quantities in weight, either grams or ounces. For us non-americans cups of flour and tablespoons or sticks of butter mean very little. I am in Spain and can’t buy a set of measureing cups anywhere. I can convert but not everyone seems to use a standard amount, and ingredients have different volumes and weight.

By: Coleen

Coleen — Fri, 29 Jun 2012 12:33:10 +0000

I have some Georgia peaches – think I’ll try these for Peach Pie Cups! Thanks, Jules!!