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.
20m
PREP TIME
18m
COOK TIME
227
CALORIES
8
INGREDIENTS

Servings: 12

Ingredients

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.

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NUTRITION INFORMATION

(per Serving)

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