How to Make Cherry Pie Pops

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Happy National Pie Day!  In honor of the day, I broke out my new pie pop maker and put it to the test with simple cherry pie pops!  Pie pops are just so cute … who doesn’t love a tiny pie on a stick?  And because these pie pops use storebought pie filling and refrigerated pie crusts, they’re also incredibly easy to make!

When I hosted our Christmas open house last month, friends brought us a super fun hostess gift: adorable Christmas plates and this pie pop maker!  I’ll admit that I’m such a nerd that I laid in bed that night just dreaming up pie pop ideas.  Don’t tell anyone.

I kept the first pie pop batch simple.

To make these easy pie pops, I used refrigerated pie crusts and canned cherry pie filling.  

The rest is easy.  I placed the pie crust over the openings, put a spoon full of cherry pie filling on each one {about a tablespoon or less}, added the lollipop sticks, topped them all with more pie crust, and squeezed it all together.  In hindsight, I think there’s actually an easier way.  Rather than making circles of pie crust over each opening, I think you can lay an entire sheet down and when you press it all together, the pie pop maker will press and cut each one out.

Once pressed together, I popped them right out of the pie pop maker and into the oven. 

Before baking, you can brush the pie pops with egg whites and sprinkle with sugar or cinnamon if you want to add a little extra flavor or just bake as is.

Bake the cherry pie pops at 425 degrees for about 15 minutes, let cool slightly, and serve.  If you’re serving these at a party, tying a little ribbon around the stick is a fun way to match the party decor.

I’m looking forward to experimenting with other flavors and making some fun pie pops this year.

Have you ever made pie pops?  What’s your favorite flavor?

For another fun idea for a party, be sure to check out this red velvet cookie pop recipe made with oreos!