Easy Mini Cherry Pies

INGREDIENTS

Mini Cherry Pies

• 1 packages (400 grams) refrigerated 9-inch (23-cm) pie crusts , (2 crusts)
• 1 can (540 milliliter) cherry pie filling
• 1/2 teaspoon Club House Pure Almond Extract

Topping

• 1/2 cup (125 milliliters) sliced almonds
• 2 tablespoon (30 milliliters) butter, melted
• 1 teaspoon (5 milliliters) granulated sugar
• 1/4 teaspoon (1 milliliters) Club House Ground Cinnamon
• 1/4 teaspoon (1 milliliter) Club House Ginger, Ground

PREPARATION

1. Preheat oven to 425°F (220°C). For the Mini Cherry Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch (8.5-cm) 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.