1 Package Pie Dough Sheets
1 Can of Pie or Cobbler Filling, Your Choice
1 Whole Egg
1cp Whole Milk
½ cp Sugar
Large Lollipop Sticks or Skewers as Needed
2 Pastry Brushes
1 Small Mixing Bowl
1 Circle Cookie Cutter
1 Cookie or Sheet Tray
First off, store bought pie dough comes in a 2 pack & they are traditionally 10”. The yield of lollipops depends on your shape & size of cookie cutter. I would start with circles until you are comfortable making shapes. Whip 1 whole egg with 2 fl oz of whole milk to make the egg wash to seal pies shut. With your circle cookie cutter, cut all the circles you can in even amounts. To assemble, lay flat 1 circle of pastry down flat. Lightly brush egg wash across the entire pastry circle. Add skewer or lollipop stick at about ½ the way up for strength. In the exact middle of the pastry circle add filling. Place another sheet of pastry on top of the other & push down until touching the exact opposite side. Then seal the pie by using a fork to texture the sides. This process will be trial & error until you figure how much will fit in your circle.
Place on a greased sheet pan. Brush the presentation side (top) of pie with whole milk & sprinkle with sugar.
Bake in a preheated 350ºf oven until golden brown. Cool before serving