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.