Fresh cherry pie pops with flaky crust and decadent cherry filling on a stick.
Servings
12pops
Servings
12pops
Ingredients
5-6cupsfresh cherriesChilean cherries, pitted
1/2cupwater
2Tbfresh lemon juice
2/3cupsugar
4Tbcornstarch
1tspalmond extract
1pie dough for 9″ piecut into desired shapes
Instructions
To make the filling: In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using.
Pre-heat oven to 375 degrees F. On half of cut pie crust shapes, place lollipop sticks so one end lines up with the middle of each and press lightly. Add a spoonful of filling in the center, being careful not to add too much. Top with top halves of cut pie crust shapes, crimp the edges to seal and brush tops with egg wash. Bake for 12-15 minutes or until tops start to brown. Flip over and bake for another 2-3 minutes. Remove from oven, transfer carefully to wire racks and cool.