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Cherry Pie Pops

Cherry Pie Pops
  • Prep 20 min
  • Total 60 min
  • Ingredients 6
  • Servings 16
These bite-sized portions of the classic dessert will have everyone ooh-ing and ahh-ing.
Updated January 12, 2012


  • 1 tablespoon all-purpose flour
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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)


  • 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.

  • Any pie filling will work for this recipe.
  • If you want to double the recipe, one 21-ounce can is more than enough pie filling for 2 boxes of pie crusts.

No nutrition information available for this recipe
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