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.