Makes 6 pie pops; each serves 1
Preheat oven to 400°F. Line a cookie sheet with parchment paper.
On lightly floured surface, unroll pie crusts following package instructions. Use pie press to cut shapes, rerolling dough as necessary. From scraps, cut six 1/2 in. x 3 in. strips of dough.
Place one piece of dough in the bottom of the pie press (the side without ridging along the lip). Brush edges completely with beaten egg. Fill center with 1-1/2 to 2 tablespoons pie filling. Place cookie stick in center on top of filling. Top with another piece of dough. Close pie press firmly to crimp and seal the edges of the pie. Place on prepared pan. Brush one strip of dough with beaten egg and wrap around base of pie where it meets the stick. Continue making pops with remaining dough. Brush tops of pies with beaten egg and pierce with fork. If desired, sprinkle with sprinkles or colored sugars.
Bake 18-20 minutes or until crust is golden . Cool completely before serving. If desired, melt Candy Melts according to package directions. Drizzle over cooled pies.