Recipes | Fruits From Chile
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  • 5 to 6 cups (2 1/2 to 3 pounds) fresh Chilean cherries, pitted
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 2/3 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1/4 teaspoon almond extract
  • Pie dough (purchased or your favorite recipe) for one 9-inch pie crust, rolled and cut into desired shapes


To make the filling: In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using. To assemble pops, on baking sheets: Heat oven to 375 degrees F. On half of cut pie crust shapes, place lollipop sticks so one end lines up with the middle of each and press lightly. Add a spoonful of filling in the center, being careful not to add too much. Top with top halves of cut pie crust shapes, crimp the edges to seal and brush tops with egg white. Bake 12 to 15 minutes or until tops start to brown. Remove from oven, transfer carefully to wire racks and cool.

Note about filling: Use leftover filling for a small pie, as a topping for ice cream and cake or swirl into plain yogurt.