Cherry Pie Pops
- Prep time:20 min
- Total time:60 min
- Ingredients:6
- Servings:16
Updated
Cherry Pie Pops
- Prep time:20 min
- Total time:60 min
- Ingredients:6
- Servings:16
- Calories per serving:
These bite-sized portions of the classic dessert will have everyone ooh-ing and ahh-ing.
Cherry Pie Pops
- Prep time:20 min
- Total time:60 min
- Ingredients:6
- Servings:16
Ingredient
- 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)
Instructions
- Step 1Heat oven to 425°F. Spray cookie sheets with cooking spray, or line with silicone baking mats.
- Step 2Sprinkle 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.)
- Step 3To 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.
- Step 4Bake 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.
Recipe Tips
- 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.
Nutrition Facts
Nutrition facts are not available for this recipe
