mini cherry almond pies

These are delightful and different!


refrigerated pie crust

Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves

1 cup graham cracker crumbs

1/4 cup butter

1 small package sliced almonds

2 tablespoons Madagascar bourbon pure vanilla bean paste


  • Melt butter in saucepan and mix in graham cracker crumbs. Remove from burner.
  • Lightly grease cupcake tins. Mold pie crust to the tin so it forms a shell.
  • Brush vanilla bean paste onto the inside of each pie shell
  • Add graham cracker crumbs to base of pie shells. Add a tablespoon of preserves, add pinch of almonds, another layer of graham cracker crumbs and another tablespoon of preserves to each shell.
  • Unwrap remaining dough. With a glass, press out circles of dough and place on top of shells forming little pies.
  • Bake at 450 degrees for 13 minutes