Almond Macaroon Mini Pies

By ctozzi

Ingredients

• 1 pre-made Pie Crust, thawed
• 1 (8 oz) Almond Paste
• 1 Egg White
• 1/2 C Sugar
• 10 Maraschino Cherries, cut in half

Details

Servings 1
Preparation time 20mins
Cooking time 45mins
Adapted from pintsizedbaker.com

Preparation

Step 1

Preheat oven to 325 deg F. Spray a mini cupcake pan with quick release baking spray.

Roll out thawed pie crust. Cut out 3 inch rounds and fit into a mini cupcake pan.

Bake pie shells for 5 minutes.

In a food processor, break up the almond paste and pulse for 5 - 10 seconds. Paste should be small crumbles. Add in egg white and sugar and pulse until combined and sticky.

Measure out a little less than 1 tablespoon of the almond dough and place inside a pie crust. Top with a cherry half.

Bake for 20 minutes in the center of the oven, then move the rack to a top position and bake for another 8 minutes to brown the tips.

Cool in cupcake pan for 10 minutes then move to a cooling rack.

Store in an airtight container.