1. Make the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, diced butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Cherry Filling:

1. In a medium saucepan, combine the cherries, sugar, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and bubbles (about 5–7 minutes).
2. Remove from heat and stir in the vanilla and almond extracts. Let cool completely.

3. Roll Out the Dough:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line with cupcake liners.
2. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
3. Use a 3–4 inch round cutter to cut circles of dough. Press each circle into the muffin tin cups.

4. Assemble the Mini Pies:

1. Spoon about 1–2 tablespoons of cherry filling into each crust.
2. Use remaining dough to create lattice tops, cut out decorative shapes, or simply cover with another circle of dough, sealing the edges with a fork.
3. Brush the tops with beaten egg and sprinkle with coarse sugar if desired.

5. Bake:

1. Bake for 20–25 minutes, or until the crust is golden brown and the filling is bubbling.
2. Allow the pies to cool in the muffin tin for 10 minutes before carefully removing to a wire rack.

6. Serve:

• Serve warm or at room temperature. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.