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Peach Pie Pops
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Prep Time:
50 minutes
Total Time:
1 hour 30 minutes
Whip up tasty peach pie pops for a delightful family treat using Pillsbury™ Pie Crusts.
Ingredients:
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 cups chopped peeled peaches (2 large)
  • 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 16 craft sticks (flat wooden sticks with round ends) or paper lollipop sticks
  • 1 egg, slightly beaten
  • 3 tablespoons white sparkling sugar
Instructions:
  • In a 2-quart saucepan, whisk together granulated sugar, cornstarch, cinnamon, and nutmeg. Add peaches and toss until coated. Cook over medium heat, stirring constantly, until the sauce thickens and coats the peaches. Remove from heat and allow to cool completely.
  • Preheat oven to 450°F and line 2 cookie sheets with parchment paper. Unwrap 2 pie crusts on a floured surface and cut out 8 rounds using a 3 1/2-inch cutter from each crust. Arrange the rounds on the prepared cookie sheets, insert a craft stick in the center of each round, then evenly spoon fruit mixture onto each one, leaving a 1/2-inch border. Brush the edges with egg wash.
  • Take out the remaining 2 pie crusts from the pouches and unroll them on a floured work surface. Cut out 8 rounds from each crust using a 4-inch round cutter, then slice each round into 1/4-inch-wide strips. Lay half of the strips 1/4 inch apart over the filling on each round, weave the remaining strips over and under. Seal the edges, brush the strips with the remaining egg, sprinkle with sparkling sugar, and bake for 10 to 13 minutes until the crust is golden brown. Finally, transfer them from the cookie sheets to cooling racks and let them cool completely.

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