Easy Mini Cherry Pies
Easy Mini Cherry Pies
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
20
minutes
Cook Time
18
minutes
Servings
12
Total time: 38 minutes
Ingredients
- 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
Directions
- Preheat oven to 425°F.
- Unroll crusts on lightly floured surface.
- Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust.
- Re-roll scraps as necessary.
- Press dough rounds into muffin pan sprayed with no stick cooking spray.
- Set aside.
- Mix cherry pie filling and almond extract in large bowl.
- Divide evenly among crusts.
- Toss almonds and butter in medium bowl.
- Sprinkle with sugar and spices; toss to coat.
- Sprinkle evenly over cherry filling.
- Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly.
- Cool completely in pan on wire rack.