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Preheat oven to 450F.
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Cover baking sheet with parchment paper.
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Roll out pie crust then cut into rounds with a 1 3/4“ – 2” diameter cookie or biscuit cutter.
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Place crust rounds on the baking sheet.
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Whisk egg with 1-teaspoon water to make an egg wash. Lightly brush crust with egg wash.
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Combine cinnamon and sugar then sprinkle crust with cinnamon sugar.
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Bake crust circles 9-10 minutes or until golden brown on top.
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Remove from the oven and, while crust are hot, gently indent the middle of each crust circle with the rounded surface of a melon baller. Cool completely on a wire rack.
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In a small bowl, combine honey & almond extract.
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For each pie bite, dip the bottom of a cherry in the honey/almond mixture and place it in the middle of a mini crust.
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Drizzle the top with the honey/almond mixture.
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Very lightly sprinkle the pie bites with coarse salt.
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Serve.
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Enjoy!