Sweetheart Cherry Pie Pops

Sweet heart pie pops recipe

The Spruce / Julia Hartbeck

Prep: 3 hrs
Cook: 15 mins
Total: 3 hrs 15 mins
Servings: 15 servings
Nutrition Facts (per serving)
229 Calories
13g Fat
25g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 15
Amount per serving
Calories 229
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 34%
Cholesterol 32mg 11%
Sodium 201mg 9%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 2g
Vitamin C 1mg 5%
Calcium 10mg 1%
Iron 1mg 5%
Potassium 56mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

What's better than a delicious slice of cherry pie? A tiny cherry pie on a portable stick.

These little pies are an adorable and creative gift for your sweetheart this Valentine's Day. They are super easy to put together, and you can individually wrap them as presents or display them standing upright for a Valentine's party. These are also ideal for a bridal brunch.

You can replace the pie filling with strawberry or another berry pie filling. Or, if you really like to make things from scratch, you can of course make your own pie filling too. If you are pressed for time, feel free to buy store-bought pie crust. It cuts easily and is always very reliable.

You will need 15 lollipop sticks for this recipe.


Pie Crust:

  • 2 cups all-purpose flour

  • 8 tablespoons shortening

  • 8 tablespoons butter, chilled

  • 1 teaspoon salt

  • 1 teaspoon vinegar

  • 4 to 8 tablespoons ice water

Pie Filling and Other Ingredients:

  • 1 (16-ounce) can cherry pie filling

  • 1 large egg white

  • 1 teaspoon water

  • 1/4 cup granulated sugar

Steps to Make It

  1. Gather the ingredients.

    Ingredients for sweet heart pie pops
    The Spruce / Julia Hartbeck
  2. Pulse together the flour, shortening, butter, and salt in a food processor until small crumbs form. You can also do this by hand with a pastry blender.

    Use food processor
    The Spruce / Julia Hartbeck
  3. Mix vinegar with ice water. Then slowly pour water mixture into food processor while pulsing to combine with the dough. Stop when the dough forms large soft crumbs.

    Food processor
    The Spruce / Julia Hartbeck
  4. Remove dough from food processor and divide in half.

    Remove dough
    The Spruce / Julia Hartbeck
  5. Gently form the dough into a ball. Place on a piece of plastic wrap and cover. Then carefully flatten with your hand so it makes a short disk.

    Wrap dough
    The Spruce / Julia Hartbeck
  6. Repeat with the other half of the dough. It is really important not to overwork the dough, because it will become tough very easily.

    Repeat with dough
    The Spruce / Julia Hartbeck
  7. Chill in the refrigerator for at least an hour. When you are done chilling, preheat the oven to 375 F.

  8. Remove one dough disc from the refrigerator and place it onto a floured surface. Roll into a sheet about 1/8-inch thick.  

    Roll dough
    The Spruce / Julia Hartbeck
  9. Cut out 15 circles with a biscuit cutter or a glass. 

    Cut out circle
    The Spruce / Julia Hartbeck
  10. Place the circles on a parchment lined baking sheet (you will need two sheets), alternating placing the circles on the top and the bottom of the baking sheet, leaving room for each lollipop stick. Gently press a lollipop stick into the center of each circle. 

    Add sticks
    The Spruce / Julia Hartbeck
  11. Place 1 to 2 cherries and a little bit of the syrup onto the center of each circle, covering the lollipop stick.

    The Spruce / Julia Hartbeck
  12. Smash each cherry gently so that it lies a little more flat. Combine the egg white and water and brush the egg white mixture around the outer edge of each circle. 

    Brush with butter
    The Spruce / Julia Hartbeck
  13. Roll out the other ball of dough and cut out 15 circles.

    Circles in dough
    The Spruce / Julia Hartbeck
  14. Cut out hearts from the center of each circle with a small heart cookie cutter. If you don't have one, you can also cut slits instead. 

    Add hearts
    The Spruce / Julia Hartbeck
  15. Place the heart circle over each pie circle on the baking sheet. Crimp the edges with the end of a fork. Repeat until all of the crusts are complete.  

    Put crust over
    The Spruce / Julia Hartbeck
  16. Brush the top of each pie pop with the egg white mixture. 

    Brush with butter
    The Spruce / Julia Hartbeck
  17. Sprinkle a little of the granulated sugar over each pie. 

    Add sugar
    The Spruce / Julia Hartbeck
  18. Place in the oven and bake for 15 minutes until lightly browned. 

    Place in oven
    The Spruce / Julia Hartbeck
  19. Allow to cool slightly and serve.  

    Sweetheart pie pops
    The Spruce / Julia Hartbeck