Ingredients
Method
- Heat oven to 425F.
- Line cookie sheet with silicone baking mat.
- Crack the egg into a small bowl and whisk with 1 teaspoon of water to create egg wash.
- Unroll one pie crust onto the counter.
- Using a 3” cookie cutter, cut ten rounds from the crust and place on the prepared cookie sheet. Remove the remaining pie crust scraps and save for later.
- Brush the egg wash on the edges of the pie crust circles.
- Place a lollipop stick into each round so that it rests in the center.
- Top each round with 1 Tablespoon of pie filling.
- Roll out the second pie crust. Cut out ten 3” circles to be the tops of each pie pop.
- In the center of each circle, cut out a small square in the center with a paring knife.
- Brush the tops of the pie crust with egg wash.
- Cover the cherry pie filling with the second cut round.
- Roll out the remaining scraps and cut thin horizontal strips about ½” wide. Cut those strips into strips that are about 3” long.
- Brush the strips with the remaining egg wash.
- Use the fork to crimp the long edges of the thin strips.
- Using four to five thin strips for each pie pop, weave the strips into a lattice work top.
- Use the fork to crimp and seal the strips to the top of the pie pops. Cut away any excess pie crust that overhangs.
- Bake for 14-16 minutes, until golden brown.
- Remove from the cookie sheets and cool completely on a wire cooling rack.
Notes
Equipment needed:
- Cookie sheet
- Silicone baking mat
- Rolling pin
- 3” circle cookie cutter
- Sharp paring knife
- Fork for crimping edges
- Small bowl
- Pastry brush
- 10-12 lollipop sticks
- Wire cooling rack