1. Roll out pie crust and use cookie cutter to cut a top and a bottom for each pie pop. Cut vent slits in top crusts.
2. Place skewer about half way on bottom crust; place 1 cherry from pie filling in middle (on top of skewer) and cover with top crust. Pinch around edge of each pie pop to seal crust and place on ungreased cookie sheet.
3. Brush top of each pie pop with egg and sprinkle with raw sugar.