Easy Mini Cherry Pies

Name: Easy Mini Cherry Pies
Prep time: 20 min
Cook time: 18 min
Yield: 12
Cuisine: American,
Ingredients: 1 package (14.1 ounces) refrigerated pie crusts (2 crusts); 1 can (21 oz) cherry pie filling; 1/2 tsp McCormick® Pure Almond Extract; 1/2 cup sliced almonds; 2 tbsps butter melted; 1 tsp sugar; 1/4 tsp McCormick® Cinnamon, Ground; 1/4 tsp McCormick® Ginger, Ground

Refrigerated pie crusts and canned cherry pie filling make these mini desserts a snap to prepare. An almond crumb topping makes them special.

20m

PREP TIME

18m

COOK TIME

227

CALORIES

8

INGREDIENTS

Servings: 12

Ingredients

Mini Cherry Pies
1 package (14.1 ounces) refrigerated pie crusts, (2 crusts)
1 can (21 ounces) cherry pie filling
1/2 teaspoon McCormick® Pure Almond Extract
Topping
1/2 cup sliced almonds
2 tablespoons butter, melted
1 teaspoon sugar
1/4 teaspoon McCormick® Ground Cinnamon
1/4 teaspoon McCormick® Ground Ginger

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 425°F. For the Mini Cherry Pies, 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.
2 Mix cherry pie filling and almond extract in large bowl. Divide evenly among crusts.
3 For the Topping, toss almonds and butter in medium bowl. Sprinkle with sugar and spices; toss to coat. Sprinkle evenly over cherry filling.
4 Bake 14 to 18 minutes or until topping is golden brown and filling is bubbly. Cool completely in pan on wire rack.