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Peach Pie Pops

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  • Prep 50 min
  • Total 1 hr 30 min
  • Servings 16
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Treat your family with these peach pie pops made with Pillsbury* pie crusts – a wonderful dessert.
Created Jul 22, 2013
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  • 1/3 cup (75 mL) granulated sugar
  • 2 tbsp (30 mL) cornstarch
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/8 tsp (0.5 mL) ground nutmeg
  • 2 cups (500 mL) chopped peeled peaches (2 large)
  • 2 boxes (2 crusts each box) 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 tbsp (45 mL) coarse sugar


  • 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 centre 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.

Nutrition Information

258 Calories, 14g Total Fat, 3g Protein, 33g Total Carbs

Nutrition Facts

Serving Size: 16 Pie Pops
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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