Peach pie pops

Ingredients:

• 1/3 cup (75 mL) granulated sugar 
• 2 tbsp (30 mL) cornstarch 
• 1/4 tsp (1 mL) ground cinnamon 
• 1/8 tsp (0.5 mL) ground nutmeg 
• 2 cups (500 mL) chopped peeled peaches (2 large) 
• 2 boxes (2 crusts each box) Pillsbury* Refrigerated Pie Crusts, softened as directed on box 
• 16 craft sticks (flat wooden sticks with round ends) or paper lollipop sticks 
• 1 egg, slightly beaten 
• 3 tbsp (45 mL) coarse sugar 

Preparation:

             In 2-quart saucepan, mix granulated sugar, cornstarch, cinnamon and nutmeg with whisk. Add peaches; toss to coat. Cook over medium heat, stirring constantly, until sauce is thick and bubbly and coats peaches. Remove from heat. Cool completely.

            Meanwhile, heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Remove 2 pie crusts from pouches; unroll on floured work surface. Using 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on each cookie sheet. Gently press 1 craft stick in centre of each round. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Brush edges with egg.

          Remove remaining 2 pie crusts from pouches; unroll on floured work surface. Using 4-inch round cutter, cut out 8 rounds from each crust. Cut each round into 1/4-inch-wide strips. Place half of strips 1/4 inch apart over filling on each round. Weave remaining strips over and under. Seal edges.               Brush strips with remaining egg. Sprinkle with sparkling sugar. Bake 10 to 13 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks; cool completely.