Cherry Pie Pops Recipe

Ingredients

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)

Preparation

Heat oven to 425°F. Spray cookie sheets with cooking spray, or line with silicone baking mats.

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.)

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.

Bake 15 minutes or until golden brown. Remove from cookie sheets; cool completely on cooling racks.