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Prep 20min
Total35min
Servings20
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Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1
(2-inch) round cookie cutter
1
cup pre-made pie filling(s) of your choice, plus a few handfuls of any mix-ins you want (toffee, chocolate chips, etc.)
24
lollipop sticks (can be found at a craft store)
2
tablespoons unsalted butter, melted
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Steps
1
Preheat oven to 375°F. Line two baking sheets with parchment paper or a silicone mat and set aside.
2
Lightly dust a counter top with flour and roll out pie crusts flat. Lightly dust top of crusts with flour. Cut out rounds, using cookie cutter, and remove excess pie crust (you can re-roll this out and cut out more rounds, if desired).
3
Top half of the total rounds with 1 teaspoon or so pie filling in the center, keeping it about 1/4 inch away from the edges of the round. Add a sprinkle or two of mix-ins, if desired.
4
Place lollipop stick in the center of the round, about 1/4 inch from the top (where the filling ends). Top the round with another plain round and carefully seal edges with your fingertips, especially around the stick. Place pop on baking sheet.
5
Repeat with remaining rounds, until all the pops are on the baking sheets. Crimp the edges of the pops with a fork to seal the edges, and puncture each pop once with the fork tines to allow them to vent while baking.
6
Brush melted butter lightly on each pop. Bake 15 minutes or until crusts of pops are just barely golden brown. Remove from oven and place on a cooling rack to cool.
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No nutrition information available for this recipe
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