Cherry Pie Pops

These bite-sized portions of the classic dessert will have everyone ooh-ing and ahh-ing.

  • prep time 20 min
  • total time 60 min
  • ingredients 6
  • servings 16


tablespoon all-purpose flour
box Pillsbury™ refrigerated pie crusts, softened as directed on box
About 1/2 cup cherry pie filling (from 21-oz can)
to 20 lollipop sticks
egg, beaten
tablespoons turbinado sugar (raw sugar)
  • 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.
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