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Peach Pie Pops

Name: Peach Pie Pops
Prep time: 50 min
Total time: 1 h 30 min
Yield: 16
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 Pillsbury™ refrigerated pie crusts, 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

2 Ratings

1 Comments

Prep 50 min
Total 1 hr 30 min
Servings 16

Treat your family with these peach pie pops made with Pillsbury® pie crusts – a wonderful dessert. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 10, 2012

Make with

Pillsbury Pie Crust

Ingredients

1/3

cup granulated sugar

tablespoons cornstarch

1/4

teaspoon ground cinnamon

1/8

teaspoon ground nutmeg

cups chopped peeled peaches (2 large)

boxes Pillsbury™ refrigerated pie crusts, softened as directed on box

craft sticks (flat wooden sticks with round ends) or paper lollipop sticks

egg, slightly beaten

tablespoons white sparkling sugar

Steps

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1

In 2-quart saucepan, mix granulated sugar, cornstarch, cinnamon and nutmeg with whisk. Add peaches; toss to coat. Cook over medium heat, stirring constantly, until sauce is thick and bubbly and coats peaches. Remove from heat. Cool completely.
2

Meanwhile, heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Remove 2 pie crusts from pouches; unroll on floured work surface. Using 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on each cookie sheet. Gently press 1 craft stick in center of each round. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Brush edges with egg.
3

Remove remaining 2 pie crusts from pouches; unroll on floured work surface. Using 4-inch round cutter, cut out 8 rounds from each crust. Cut each round into 1/4-inch-wide strips. Place half of strips 1/4 inch apart over filling on each round. Weave remaining strips over and under. Seal edges. Brush strips with remaining egg. Sprinkle with sparkling sugar. Bake 10 to 13 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks; cool completely.