Preheat oven to 450 degrees. Line 2 baking sheets with parchment paper.

Unfold 2 pie crusts onto floured work surface. Use a round cookie cutter to punch out 8 circles from each crust. Lay 1/2 of the circles on a baking sheet.

Press 1 craft stick or think dowel into the center of each circle on the baking sheet.

Spoon 1 tablespoon pie filling onto each circle. Leave about 1/2 inch around the edges.

Use small shape cookie cutter to punch out shapes from the centers of the circles left on the work surface.

Brush the edges of the circles on the baking sheet with egg. Then lay one circle with a cut-out shape over each circle on baking sheet. Gently press edges together. Then use a fork to make indents on the edges.

Repeat steps 2 and 3 with the other 2 full crusts.

Cut eight of the circles into 1/4 inch wide strips. Spoon 1 tablespoon of pie filling onto each circle. Then brush the edges with egg mixture.

Lay three strips over the filling on each circle. Then weave 3 more strips over and under the first strips. Press the edges together on each pie pop.

Brush the tops of all the pie pops with eggs. Sprinkle with sugar.

Bake for 10 to 13 minutes or until golden brown. Let the pies rest on a cooling rack.

This recipe was excerpted with permission from Custom Confections: Delicious Desserts You Can Create and Enjoy by Jen Besel and published by Capstone Young Readers.