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Cherry Pie Pops
This easy and fun dessert recipe is perfect for Valentine's Day!
Course
Dessert
Cuisine
American
Keyword
Cherry Pie Pops
Prep Time
15
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
31
minutes
minutes
Servings
10
pops
Calories
98
kcal
Author
Amanda Dorich
Ingredients
1
box pie crust
14 ounces refrigerated pie crust (2 count)
½
cup
cherry pie filling
1
egg
for egg wash
Instructions
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.
Brush the egg wash on the edges of the pie crust circles with a pastry brush.
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.
Remove the remaining scraps. You can combine the scraps with the remainder of the first pie crust, re-roll and cut out more circles if desired.
Take each circle top and use a sharp knife to cut three small slits in the top to let out steam.
Cover the cherry pie filling with the second cut rounds.
With a fork, press around the edges to eal
Brush the tops of the pie crust with remaining egg wash.
Bake for 14-16 minutes, until golden brown.
Remove from the cookie sheets and cool completely on a wire cooling rack.
Nutrition
Serving:
1
g
|
Calories:
98
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
16
mg
|
Sodium:
78
mg
|
Potassium:
35
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
48
IU
|
Vitamin C:
1
mg
|
Calcium:
7
mg
|
Iron:
1
mg