These Peach Pie Pops are absolutely, undeniably one of the cutest little pies I’ve made. Ever.

Peach Pie Pops | ©

And, I have to let you in on a little secret, too. They only took two ingredients to make them. Well, three if you want to count the lollipop stick, but two for the actual pie.

Peach Pie Pops | ©

To make these little babies even better, they take less than 30 minutes start to finish.

Hello! I think I’m in love!

Peach Pie Pops | ©

I’d thought about them for Thanksgiving, but you know, they are practically perfect in every single way for the kiddos or those who just love cute desserts, regardless of the holiday.

So, are you ready to hear all about them?

Peach Pie Pops | ©
Peach Pie Pops | ©

For the pie crust, I use my pie crust recipe that I’ve shared before. But, you can use a homemade pie crust or packaged, your call there.

Peach Pie Pops | ©
Peach Pie Pops | ©

Then, I roll the pie crust out, cut large circle of pie crust dough with a large biscuit cutter and then add about a tablespoon of peach preserves to the center of the circle.

Peach Pie Pops | ©

I then top it with another circle, crimp the edges with a fork, prick steam holes into the top circle and then brush the tops with more of the preserves.

Once they’ve baked, I then insert a lollipop stick in between the two crusts and serve them up.

Here’s my Peach Pie Pops recipe. I think you’ll love ’em.

Peach Pie Pops Recipe

5 from 1 vote
Peach Pie Pops make the most adorable little pies. Ever. Get this fun pie pop recipe that uses only TWO ingredients.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12



  • Preheat oven to 350º F.
  • Roll pie crust to about 1/4-inch thickness. Cut into circles with a biscuit cutter and place onto a rimmed baking sheet lined with parchment paper or a silicon baking mat. Place about 1 tablespoon of preserves into the center of every other circle. Then, top with the second circle. Crimp edges of circles closed with the tines of a fork, leaving a small area at the base to insert the lollipop stick after baked. Prick vent holes into the top circle with the fork. Brush top circle with preserves.
  • Bake 12-15 minutes until crust has turned golden brown. Insert the lollipop stick and allow to cool completely.


Calories: 181kcal | Carbohydrates: 25g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 0.01g | Cholesterol: 10mg | Sodium: 133mg | Potassium: 27mg | Fiber: 1g | Sugar: 14g | Vitamin A: 0.001IU | Calcium: 7mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Peach Pie Pops | ©

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


    1. JBH,
      You can freeze these. Just follow the recipe instructions to #2 through crimping the edges of the circle. Place in airtight freezer-safe containers or wrap securely with freezer paper and freeze for up to 3 months. When ready to bake these, let them thaw overnight in the refrigerator, prick tiny vent holes in the top of the pies, and follow remaining instructions. Hope you enjoy! xo