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.