Easy Mini Cherry Pies

Easy Mini Cherry Pies
4.5 from 2 ratings
Refrigerated pie crusts and canned cherry pie filling make these mini desserts a snap to prepare. An almond crumb topping makes them special.Recipe courtesy of McCormick
Prep Time
Cook Time
Easy Mini Cherry Pies
Total time: 38 minutes
  • 1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
  • 1 can (21 ounces) cherry pie filling
  • 1/2 teaspoon mccormick® pure almond extract
  • 1/2 cup sliced almonds
  • 2 tablespoon butter, melted
  • 1 teaspoon sugar
  • 1/4 teaspoon mccormick® ground cinnamon
  • 1/4 teaspoon mccormick® ground ginger
  1. Preheat oven to 425°F.
  2. Unroll crusts on lightly floured surface.
  3. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust.
  4. Re-roll scraps as necessary.
  5. Press dough rounds into muffin pan sprayed with no stick cooking spray.
  6. Set aside.
  7. Mix cherry pie filling and almond extract in large bowl.
  8. Divide evenly among crusts.
  9. Toss almonds and butter in medium bowl.
  10. Sprinkle with sugar and spices; toss to coat.
  11. Sprinkle evenly over cherry filling.
  12. Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly.
  13. Cool completely in pan on wire rack.