Ingredients:
- 2 9-inch piecrusts (homemade or pre-made)
- 10 teaspoons strawberry Lucky Leaf pie filling and topping from a 21 oz can
- 10 lollipop sticks
- 2 tablespoons melted butter
- 1 cup powdered sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon vanilla
- several drops red food coloring
Instructions:
- Heat oven to 425°. Cut pie dough into heart shapes and place half of them on a parchemnt peper lined cookie sheet. Place lollipop sticks in the middle of the cookie. Spoon 1 teaspoon pie filing in the middle of each heart. Using a fork, press the edge off the dough together. Brush pie pops with melted butter and bake at 425° for 10 – 15 minutes or until golden brown. AFter removing pie pops from oven, transfer to a cooling rack. Combine all ingredients for cookie icing and mix well. Place in a pastry bag or plastic storage bag and snip off the end or use a fine tip with a pastry bag. Decorate pie pops with red icing and allow to set before serving.