20 minutes Prep time.
60 minutes total time
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 ounce can)
16 to 20 lollipop sticks
1 egg, beaten
3 tablespoons turbinado sugar (raw sugar)
1. Heat over to 425 degrees F. Spray cookie sheet 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.
NOTE: 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 two boxes of pie crusts.