Cherry Tart Pie Pops Recipe: Sweet-Tart Handheld Pie on a Stick

Tart, sweet, flaky, and party-ready—these Cherry Tart Pie Pops are basically cherry pie’s adorable little sidekick with a stick and a sparkle.

Cherry pie has always had a special place in my dessert-loving heart. I love it tart, bright, bold, and just sweet enough to make you go back for one more bite. These Cherry Tart Pie Pops take everything wonderful about classic cherry pie—ruby-red filling, buttery crust, coarse sugar sparkle, and that pucker-worthy cherry flavor—and turn it into a handheld dessert made for parties, picnics, bake sales, summer cookouts, and dessert tables that need a little “well, aren’t you cute?” energy.

If you love portable desserts, these cherry pie pops are the kind of recipe that makes people stop mid-conversation. They look playful, taste nostalgic, and feel special without requiring professional pastry skills. Think of them as mini cherry hand pies on sticks: flaky crust on the outside, tart cherry filling tucked inside, and a golden sugar-dusted top that makes them look bakery-window fancy.

They are also a natural fit for warm-weather entertaining. Add them to your Memorial Day Recipes & Party Ideas menu for a red dessert that plays beautifully with patriotic treats, backyard BBQ plates, and kid-friendly party food. They also pair perfectly with summer dessert favorites like Easy Strawberry Pie, Blueberry Cheesecake Bars, and Raspberry Buttermilk Slab Pie for a berry-bright dessert table that practically begs for a second plate.

Why You’ll Love These Cherry Tart Pie Pops

These little pie pops bring all the charm of a homemade cherry pie without the need for slicing, serving, or negotiating who gets the biggest piece. They are fun, festive, and just the right size for guests who want a sweet bite after a cookout meal.

• They are perfectly portable. The stick makes them easy to serve at parties, bake sales, picnics, lunchbox treats, and holiday gatherings.
• The flavor is sweet-tart and bright. Sour cherries, lemon juice, cinnamon, and almond extract create a filling that tastes bold, nostalgic, and beautifully balanced.
• They are made for dessert tables. The red cherry filling makes these especially pretty for Valentine’s Day, summer parties, Memorial Day, Fourth of July, and Christmas cookie trays.
• The crust is sturdy enough for sticks. The homemade pie pop crust is designed to hold its shape and keep the filling tucked inside.
• They feel special without being fussy. A cookie cutter, a little egg white, and coarse sugar give these pie pops a polished bakery-style finish.

If you are building a patriotic dessert spread, tuck these next to Red White & Cool Cubes for an easy red-white-and-blue pairing. For a fruit-forward summer dessert table, add Fresh Fruit Tart or Strawberry Basil Hand Pies and let the handheld dessert parade begin.

What Are Cherry Tart Pie Pops?

Cherry Tart Pie Pops are mini cherry pies baked on sticks. Instead of making one large pie, you cut small circles of pie dough, add a dollop of cherry filling, seal another crust circle on top, crimp the edges, brush with egg white, sprinkle with coarse sugar, and bake until golden.

The result is part pie, part hand pie, part lollipop-style dessert. They are especially fun for kids, but adults love them too because they are tidy, cute, and portion-controlled in the most charming way possible. No plate required. No fork needed. Just grab, nibble, and try not to go back for “just one more.”

Ingredients for Cherry Tart Pie Pops

This recipe uses a homemade cherry filling and a sturdy homemade pie pop crust. You can use store-bought pie crust in a pinch, but the homemade crust gives the best structure for keeping the pops secure on their sticks.

For the Cherry Tart Pie Pops

• 1 recipe Homemade Pie Pop Crust, or 4 unbaked store-bought or homemade 9-inch pie crusts

For the Cherry Filling

• 3 1/2 cups pitted fresh sour cherries
• 6 tablespoons freshly squeezed lemon juice, divided
• 1 cup granulated sugar
• 1/2 cup plus 1 tablespoon Clear Jel, or 10 tablespoons cornstarch
• 1 1/2 cups cold water or cherry juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon almond extract
• 6 drops red food coloring, optional
• 1 large egg white, beaten, for brushing
• Coarse sugar, for garnish

For the Homemade Pie Pop Crust

• 5 cups unbleached all-purpose flour
• 2 teaspoons salt
• 4 tablespoons sugar
• 24 tablespoons cold unsalted butter, cut into small pieces
• 1 cup vegetable shortening, chilled and cut into small pieces
• 1/2 cup cold water
• 1/2 cup white vinegar, chilled

How to Make Cherry Tart Pie Pops

These cherry pie pops have three main steps: making the filling, preparing the crust, and assembling the pops. Give yourself a little counter space and keep the dough chilled as you work. Cold dough is easier to cut, easier to seal, and more likely to bake up flaky instead of floppy.

Step 1: Preheat the Oven

Preheat the oven to 400°F. Grease and flour a large baking sheet, or line the baking sheet with parchment paper for easier cleanup.

Step 2: Prep and Blanch the Cherries

Bring 1/2 gallon of water to a boil. While the water heats, wash the cherries under cold water in a colander and remove any stems or leaves.

Pit the cherries and place them in a bowl of cold water with 4 tablespoons of the lemon juice. This helps keep the cherries from browning while you work.

Blanch the cherries by adding them to the boiling water and bringing the water back to a boil for 2 minutes. Drain the cherries, then place them in a large bowl and keep them covered.

Step 3: Make the Cherry Filling

In a large pot, combine the granulated sugar, Clear Jel or cornstarch, cold water or cherry juice, cinnamon, almond extract, and red food coloring, if using.

Stir the mixture over medium heat until it thickens and begins to boil. Add the remaining 2 tablespoons of lemon juice and continue boiling for 1 minute, stirring constantly.

Remove the pot from the heat and gently fold the cherries into the hot mixture. Let the filling cool to room temperature. Transfer the mixture to a food processor or blender and pulse for 4 to 5 seconds. You want the filling slightly broken down, not completely pureed.

Step 4: Make the Homemade Pie Pop Crust

In a food processor, blend 3 cups of the flour with the salt and sugar until combined, about two quick pulses.

Add the cold butter and chilled shortening. Process just until the dough starts to collect in uneven clumps, about 10 to 15 seconds. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the processor blade.

Add the remaining 2 cups of flour and pulse until the mixture is evenly distributed and the dough has broken up into smaller pieces, usually four to six pulses.

Transfer the mixture to a medium mixing bowl. Pour the cold water and chilled vinegar over the mixture. Using a rubber spatula, fold the dough together, pressing down until it becomes slightly tacky and holds together.

Divide the dough into two equal balls. Flatten each ball into a 5-inch circle, wrap tightly in plastic wrap, and refrigerate for 1 hour or up to 48 hours.

Helpful note: If the dough gets too warm or sticky while you are working, slide it into the freezer for 10 to 15 minutes. Pie dough behaves better when it is cold, and nobody needs sticky dough drama before dessert.

Step 5: Cut the Pie Pop Rounds

Flour both sides of the chilled pie crusts and roll the dough flat with a rolling pin. Use a 3-inch round cookie cutter to cut 24 rounds from the dough. You will need 12 bottom crusts and 12 top crusts.

For a peek-a-boo style pie pop, stamp a small heart or decorative shape from the center of each top crust using a mini cookie cutter. This lets a little cherry filling show through and makes the pie pops extra sweet for Valentine’s Day, bridal showers, or summer parties.

Step 6: Assemble the Pie Pops

Lay the 12 bottom crusts on the prepared baking sheet. Brush each bottom crust with beaten egg white using a silicone pastry brush. Egg white helps seal the dough and adds structure around the filling. For more pastry-brushing tips, see How to Make an Egg Wash.

Press an 8-inch cookie stick firmly onto the center of each bottom crust. Add a 1 1/2-inch dollop of cherry filling to the center of each crust, being careful not to overfill.

Place a top crust over each filled bottom crust. Press firmly around the sides only to seal the filling inside.

Step 7: Crimp and Finish

To help secure the stick, create a cookie stick dowel by cutting a 1-inch piece from the end of another cookie stick. Use this small piece to crimp the sealed edges of each pie pop. Press firmly on each side of the stick first, then move counterclockwise around the edge of the pie pop.

This helps keep the cookie stick from wobbling after baking and creates a neat, sealed edge.

Brush the tops of the sealed pie pops with more beaten egg white, avoiding the filling if you made peek-a-boo openings. Sprinkle the tops with coarse sugar.

Step 8: Bake and Cool

Bake the pie pops on the center rack for 15 minutes, or until the crusts are golden brown.

Carefully transfer the individual pie pops to a cooling rack and let them cool for at least 15 minutes before serving. The filling will be hot right out of the oven, so give those little cherry pockets time to settle before the first bite.

Expert Tips for Perfect Cherry Pie Pops

• Do not overfill the pops. A small dollop of filling is plenty. Too much filling can bubble out and make sealing tricky.
• Keep the dough cold. Warm dough stretches, sticks, and loses its shape. Chill it whenever it starts acting dramatic.
• Seal the edges firmly. Press around the filling first, then crimp the edges to help keep the cherry filling tucked inside.
• Use sour cherries when possible. They give these pie pops that bright, tart cherry flavor that balances the sugar beautifully.
• Let the filling cool before assembling. Warm filling can soften the dough too quickly and make the crust harder to handle.
• Use parchment paper for easier cleanup. Even perfectly sealed pie pops can occasionally leak a little cherry filling.

Variations and Creative Ideas

Once you have the basic Cherry Tart Pie Pops recipe down, you can have fun with the shape, filling, and finishing touches.

Heart-Shaped Cherry Pie Pops

Use a heart-shaped cookie cutter instead of a round cutter for Valentine’s Day, anniversaries, bridal showers, or “just because dessert should flirt a little” moments.

Patriotic Cherry Pie Pops

Serve these cherry pops with blueberry and strawberry desserts for a red-white-and-blue Memorial Day or Fourth of July dessert table. They look especially cute next to Blueberry Cheesecake Bars and Easy Strawberry Pie.

Almond Cherry Pie Pops

Add a tiny extra splash of almond extract if you love that classic cherry-almond bakery flavor. Go lightly, though. Almond extract is delicious, but it does not believe in being subtle.

Mixed Berry Pie Pops

Swap part of the cherries for raspberries or blueberries for a mixed berry version. If berries are calling your name, you may also love the bright flavor in Raspberry Buttermilk Slab Pie.

No-Stick Mini Hand Pies

If you do not have cookie sticks, skip them and bake the rounds as mini cherry hand pies. They will still be adorable, flaky, and highly snackable.

Serving Suggestions for Parties, Picnics, and Dessert Tables

Cherry Tart Pie Pops are made for moments when you want dessert to feel fun and easy. They are ideal for birthday parties, class treats, bake sales, baby showers, backyard BBQs, and summer potlucks. Arrange them upright in a jar filled with sugar, tuck them into a dessert board, or lay them on a platter with fresh cherries scattered around for a simple but pretty presentation.

For a Memorial Day cookout, serve these cherry pie pops as part of a festive dessert lineup with Red White & Cool Cubes, Fresh Fruit Tart, and other easy summer desserts from the Memorial Day Recipes & Party Ideas hub.

They are also darling on a pie-themed dessert table. Pair them with full-size pies, slab pies, mini hand pies, whipped cream, and bowls of fresh berries for a spread that feels nostalgic and Pinterest-ready.

How to Store Cherry Tart Pie Pops

Store cooled Cherry Tart Pie Pops in an airtight container at room temperature for up to 1 day, or refrigerate them for up to 3 days. Place parchment paper between layers to help protect the crust and keep the pops from sticking together.

For the best texture, enjoy them the day they are baked. The crust is flakiest and prettiest when fresh, but leftovers are still delicious after a short reheat in the oven.

Can You Make Cherry Tart Pie Pops Ahead of Time?

Yes. You can make the pie dough up to 48 hours ahead and keep it wrapped in the refrigerator. You can also make the cherry filling ahead, cool it completely, and refrigerate it in an airtight container until you are ready to assemble.

For the best results, assemble and bake the pie pops the day you plan to serve them. If you need to prep ahead for a party, assemble the unbaked pops, cover them lightly, and chill them until baking time.

FAQs About Cherry Tart Pie Pops

Can I use store-bought pie crust for Cherry Tart Pie Pops?

Yes. Store-bought pie crust works if you need a shortcut. The homemade crust is sturdier and designed for pie pops, but refrigerated pie dough can save time and still give you a delicious handheld cherry dessert.

Can I use frozen cherries?

Yes, frozen cherries can work, but thaw and drain them well before using. Extra liquid can make the filling too loose and may cause the pie pops to leak during baking.

Do I have to use sour cherries?

Sour cherries give the best tart cherry flavor, but sweet cherries can be used. If using sweet cherries, you may want to reduce the sugar slightly or add a little extra lemon juice for brightness.

What can I use instead of Clear Jel?

Cornstarch works as a substitute in this recipe. The original recipe calls for Clear Jel or cornstarch, so use whichever you have available.

Why did my pie pops leak?

Pie pops usually leak when they are overfilled, not sealed firmly enough, or assembled with warm dough. Use a small amount of filling, press the edges well, and keep the dough chilled while working.

Can I freeze Cherry Tart Pie Pops?

You can freeze unbaked pie pops on a baking sheet, then transfer them to a freezer-safe container once firm. Bake from frozen, adding a few extra minutes as needed. Watch for a golden crust and bubbling filling.

How do I keep the sticks secure?

Press each cookie stick firmly onto the bottom crust before adding filling, then crimp carefully around the stick area. Using a small cookie stick dowel to press around the edges helps lock everything in place.

More Summer Desserts to Try

If these Cherry Tart Pie Pops have you in a fruit-dessert mood, keep the sweet momentum going. Strawberry Basil Hand Pies are another charming handheld dessert for picnics and potlucks. Fresh Fruit Tart brings a colorful bakery-style finish to the table, while Raspberry Buttermilk Slab Pie is perfect when you need a crowd-friendly dessert that slices neatly.

Planning a full cookout menu? Head to the Memorial Day Recipes & Party Ideas hub for easy sides, BBQ favorites, patriotic desserts, party snacks, and summer recipes made for sharing.

Final Thoughts on Cherry Tart Pie Pops

These Cherry Tart Pie Pops are proof that dessert does not need to be complicated to feel special. They are flaky, bright, tart, sweet, and playful—the kind of treat that makes a dessert table instantly more fun. Whether you are baking for a summer party, a Valentine’s Day treat box, a bake sale, or a Memorial Day cookout, these handheld cherry pies deliver big pie flavor in a charming little package.

Make them round, make them heart-shaped, give them a peek-a-boo cutout, or serve them with a pile of napkins and a proud little “yes, I made those” smile. Either way, they are cherry cute and absolutely worth baking.

This recipe was originally published Jan 14, 2014, and updated May 25, 2026, with improved instructions, updates, and new photos.