Marie Saba

From My Kitchen To Yours

These cherry pie pops are such a fun dessert to take to potlucks or parties! They’re so easy to make, especially if you use a store-bought crust and frozen cherries. And here’s the really great news — you can bake them in the oven or the air fryer! I love the air fryer, but if you don’t have one, the oven works just as well.

For the pie crust, you can use store-bought pie dough or make homemade. To cut out the circles, I use a 2.5 inch biscuit cutter, but you can use anything around the kitchen that is about that size (a lid or glass usually works). For a full tutorial, check out my video here.

The filling these cherry pie pops is an irresistible mixture of cherries, brown sugar, butter, vanilla, and almond extract, cooked until it forms a jam-like texture. I use frozen cherries to keep things simple, and the filling is ready in just 10 to 12 minutes! You can also make the filling ahead and store in the fridge or freezer.

Be sure to brush the inner edge of the crust with milk, cream or egg wash to ensure a tight seal (otherwise filling will leak out), and then seal again with the tines of a fork. Then brush again with egg wash for a lovely golden finish! Looking for some other pies? Check out our Chocolate Cream Pie, Bourbon Pecan, Classic Pumpkin, Dutch Apple, Key Lime, Peach & Blueberry, or No-Bake Dulce de Leche, or Grandma’s Apple Pie. So many to choose from! Hope you enjoy!

Cherry Pie Pops

Ingredients

1 1/2 cup (225 g) frozen pitted cherries
1 Tablespoon (14 g) unsalted butter
1 Tablespoon (11 g) light brown sugar
1/8 teaspoon salt
1/2 teaspoon (2 g) vanilla extract
1/8 teaspoon almond extract
1 unbaked pie crust, rolled into 12-inch circle
Heavy cream, half-and-half, or egg and water for brushing on edges and tops

For Glaze:

1/2 cup powdered sugar
1 Tablespoon (15 mL) milk

For Serving: vanilla ice cream or sweetened whipped cream

Instructions

For filling, in a large skillet, add cherries, butter, sugar, salt, vanilla and almond extracts. Cook over medium heat, stirring often, for about 5 minutes. Using a potato masher, gently mash the cherries so they release juice and break into smaller pieces. Continue cooking the cherry mixture until it has a jam-like texture, about 5 to 7 minutes more. Transfer to a separate container and refrigerate to cool.
For the crust, roll the crust into a 12-inch circle. Use a lid or biscuit cutter (about 2.5 inches in diameter), cut out 16 circles of dough.
Spoon about 1 heaping teaspoon filling into the center of each circle. Brush outer edge of each circle with cream. Add top crusts, press around the edges with your fingers to secure the filling in the center, and then press edges together with the tines of a fork to further seal the crusts. Brush tops of the pie with cream or an egg wash.
AIR FRYER: To cook pies in the air fryer, place pies in the basket of an air fryer. Cook at 350 F (157 C) for 10 minutes or until pies are golden.
OVEN: To cook pies in the oven, preheat oven to 400 F (204 C) and line a baking sheet with parchment. Transfer pies to baking sheet and bake until pies are golden, about 12 to 15 minutes.
While pies are cooling, make glaze. In a small bowl, whisk together powdered sugar and milk to create a glaze. Drizzle glaze over pies. Let glaze dry and then insert a pop stick into the edge of each pie pop through to the center. Add a bow for decoration if desired.
Goes well with vanilla ice cream or lightly-sweetened whipped cream!

Make-Ahead Tips:

Cherry filling can be made up to 2 days in advance. Store in a tightly-covered container in the refrigerator. Filling can also be frozen for up to 3 months.
Pie crust can be made in advance. Store, wrapped in plastic wrap, in the refrigerator for up to 2 days, or in the freezer for up to 3 months. If frozen, thaw in the refrigerator overnight.
The pies can be made in advance and frozen. Make the pies but do not apply the cream or egg wash to the outside of the pie. Arrange pies on a parchment lined baking sheet and freeze. Once pies are frozen, wrap individually in saran wrap and store in a freezer bag. When ready to enjoy, unwrap pie and thaw on counter for 5 minutes. Then add cream and cook as instructed above, adding 2 minutes to the bake time.

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