Flaky individual pie pops filled with sweet cherries and red plums. —Riley Wofford
large plum, pitted and diced
halved pitted cherries, diced
fresh lemon juice
(9-inch) frozen pie crust, thawed
large egg, beaten with 1 tablespoon of water
In This Recipe
Preheat the oven to 375°F. Line a few baking sheets with parchment paper.
Combine the plums, cherries, honey, lemon juice, and cornstarch in a small bowl.
Place the pie crust on a lightly floured work surface and roll out into a thin circle, about 1/8-inch thick. Using a 2-inch round cookie cutter, cut out about 32 circles of dough, re-rolling the scraps if needed. Place half of the circles of dough on the prepared baking sheets. Lightly brush the edges of the dough with the egg wash and place a lollipop stick in the center of each circle, pressing gently to adhere. Spoon about 1 tablespoon of filling onto each piece of dough. Lay one of the remaining circles of dough over each pie pop, crimping with the tines of a fork to seal. Brush the tops with egg wash and cut a few slits in the top of each pie pop. Bake for about 15 minutes, until golden brown.