Cherry Pie Pops

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe.

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Servings 16

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( 51 ) Ratings

51 Ratings

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ingredients 6
Prep Time 20 min
Total Time 60 min

Ingredients

1: tablespoon all-purpose flour

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

: About 1/2 cup cherry pie filling (from 21-oz can)

16: to 20 lollipop sticks

1: egg, beaten

3: tablespoons turbinado sugar (raw sugar)

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Directions

1 Heat oven to 425°F. Spray cookie sheets with cooking spray, or line with silicone baking mats.
2 Sprinkle flour on work surface. Unroll pie crusts onto surface. Using 3-inch wide drinking glass or cookie cutter, cut rounds from crusts; place on cookie sheet. (Leftover pastry can be rolled in a ball and rolled out with a rolling pin. Cut to make additional rounds.)
3 To make each pie pop, lightly press lollipop stick into crust round so that it rests in center. Top each round with 1/2 teaspoon pie filling; cover with second crust round. With fork or lollipop stick, press around edges to seal. Brush tops of pops with beaten egg; sprinkle with sugar.
4 Bake 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.