Ingredients
- 1 premade pie dough
- 1 can cherry pie filling
- 6-8 skewers
- 1 mini muffin tin
- 1 small cup or circle cookie cutter
Instructions
- Preheat oven to 350°F.
- From a premade pie dough, cut out as many small circles as possible using a small cup or circle cookie cutter (about 12-16 circles), and be sure to have an even number of pie dough circles at the end. If you’re making 6 pie pops, you’ll need 12 circles, etc.
- Flip your mini muffin tin upside down. Place half of the pie dough circles on the bottom side of the muffin tin, shaping each to form a cup shape.
- Bake for 8-10 minutes or until light brown and flaky.
- While the mini pie cups are baking, cut out a small heart from each of the remaining pie dough circles.
- Once the mini pie cups have cooled, remove them from the muffin tin, and poke each with a skewer. Be sure to poke through the first wall of the pie cup and pierce the second, but not to poke all the way through. If the skewer goes all the way through, the pie pop may slip down the skewer when held vertically.
- Fill each pie cup with cherry pie filling. Then top with the pie circles with the heart cutouts.
- Bake once more for 8-10 minutes or until golden brown.