Cherry Pie Pops

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.) 3 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.

Any pie filling will work for this recipe.

If you want to double the recipe, one 21-ounce can is more than enough pie filling for 2 boxes of pie crusts.

High Altitude (3500-6500 ft)

High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

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