1. Make the pâte sucrée first. Start by mixing the sugar and flour together.

2. Cut the butter into cubes and work into the flour mixture until a coarse meal is made.

3. Mix the cold water and egg yolks together and add in a steady stream to the flour mixture. Mix the dough until blended. Wrap in plastic and refrigerate for 1 hour.

4. Make your peach filling after the dough has been sitting for 40 minutes. Slice the peaches into small   pieces. Add the flour, sugar, salt and vanilla to the peaches.

5. Remove the chilled dough from the refrigerator. Roll out dough to a 5cm thickness and cut into desired shapes.

6. Line cookie sheets with parchment paper and place 6 shapes onto the cookie sheet. Add a lollipop stick and scoop 1 tablespoon of peach filling onto the dough. With the egg wash brush a little bit around the edges of the pie pop base.

7. Cover the base of the pie pop with a cover and seal with a fork. Brush more egg wash over the top of the pie pope. Bake at a 350 degree F oven for 10-20 minutes (depending on your oven).

8. Let cool and enjoy!