Preheat the oven to 375°F. Place a rack in the center of the oven. Lightly spray the baking sheets with nonstick pan spray.
To make the filling, in a large bowl, combine the cherries, vanilla, and almond extract.
In a small bowl, mix together the sugar, cornstarch, cinnamon, allspice,
Pour the sugar mixture over the cherries, and toss to thoroughly coat. Drain the mixture slightly to avoid having too much liquid.
To make the crust, follow the All-Butter Crust recipe and roll out the dough per the instructions. Cut 100 21/2-inch-diameter circles from the dough. Reroll the dough to make all the circles, making sure to avoid overhandling the dough.
Lay half the circles on the prepared baking sheets. Brush the circles lightly with the beaten egg. Place a lollipop stick across the center of the circle, with the tip about 1/2 inch from the edge. Press the stick gently into place.
Spoon about 1 tablespoon of the filling onto each of the dough circles. For each Piepop, lay a circle of dough over the pop, and press firmly around the edge with the tip of your thumb, making a good seal.
Cut 3 (1/4-inch) vent slits into the top of each Piepop, and brush lightly with the remaining beaten egg.
Bake for 15 minutes, or until golden brown. Repeat with the remaining Piepops.
Makes 50 Piepops (or 1 double-crust 9-inch pie, 1 double-crust 7-inch deep-dish pie, 16 Cutie Pies, 36 Petit-5s, 8 Piejars, 10 Flipsides)
Crust Options: All-Butter (or Vegan)
Reprinted with permission from ©Cutie Pies: 40 Sweet, Savory, and Adorable Recipes by Dani Cone, published by Andrews McMeel
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