1 –package (400g) refrigerated pie crusts (2 crusts)
2 cups (500 mL) frozen cherries
2 cups (500 mL) frozen mixed berries
½ cup (125 mL) Ocean Spray® Cran-Cherry® Cherry Cranberry Cocktail
¼ cup (60 mL) cornstarch
¼ cup (60 mL sugar
2 tsp (8 mL) freshly grated lemon zest
12 oven-proof lollipop sticks, cut in half
1 egg white, beaten
Coloured sugars, optional
Let crusts stand at room temperature for 15 minutes before unrolling. Unroll on lightly floured surface. Roll crusts lightly with rolling pin to even out surfaces.
Using a 2¼-inch (60 mm) cookie cutter or glass, cut out about 12 circles from each pastry sheet (24 total circles). Place 12 pie pop circles on parchment lined cookie sheets; set aside remaining 12.
Press one lollipop stick in the centre of each of the 12 circles on the parchment lined sheets; set aside.
Heat oven to 375ºF (190ºC).
While oven is heating, combine all filling ingredients in a 2-quart (1.89 L) saucepan. Mix well. Cook over medium heat, stirring frequently until mixture just comes to a boil and thickens slightly (8 to 9 minutes). Remove from heat; cool.
Place about 1 heaping teaspoon (4 mL) of filling in the 12 pastry circles with the sticks, being careful not to get filling on edges.
Top each filled circle with remaining pastry circles. Using another lollipop stick, press edges of circles to seal.
Place pie pops on parchment lined cookie sheet. Brush each pie pop with beaten egg white. If desired, sprinkle each pie pop with coloured sugars.
Bake until very lightly browned (13 to 15 minutes). Let pie pops cool completely. If desired, wrap each pie pop with plastic and tie with a ribbon.
Makes 24 pie pops.