Cherry-Plum Pie Pops

Preheat the oven to 375°F. Line a few baking sheets with parchment paper.

Combine the plums, cherries, honey, lemon juice, and cornstarch in a small bowl.

Place the pie crust on a lightly floured work surface and roll out into a thin circle, about 1/8-inch thick. Using a 2-inch round cookie cutter, cut out about 32 circles of dough, re-rolling the scraps if needed.

Combine the egg and water in a small bowl. Place half of the circles of dough on the prepared baking sheets leaving a bit of space between each. Lightly brush the edges of the dough with the egg wash and place a lollipop stick in the center of each circle, pressing gently to adhere. Spoon about 1 tablespoon of filling onto each piece of dough. Lay one of the remaining circles of dough over each pie pop, crimping the edges with the tines of a fork to seal. Brush the tops with egg wash and cut a few slits in the top of each pie pop. Bake for about 15 minutes, until golden brown.