• Preheat oven to 350 degrees.

Pastry Crust

• Blend together the flour and butter with a pastry cutter or 2 forks. The mixture will be coarse and crumbly.
• Add the water. Divide it into two balls.
• Add parchment paper to 2 cooking sheets. Use a ½ cup measuring cup to scoop the crust onto the parchment paper, 5 on each cookie sheet.
• Use your fingers or a small rolling pin to press the crust dough down and into a circle, about 3-4 inches wide.

Almond Paste Layer

• In a saucepan, bring to boil over low heat the water and butter. Add flour when the water comes to a boil. Turn off the heat and continue to stir until the batter leaves the sides of the pan.
• Add the eggs, one egg at a time and then add the almond extract.
• Scoop a heaping tablespoon of the almond paste onto each of the crust circles. Use on offset spatula to spread the paste to the edges.

Cherry Layer

• Scoop about a tablespoon of cherry pie onto the top of each circle.
• Bake for about 30 minutes until the edges just start to brown.

Drizzle

• Mix together the powdered sugar, almond extract, and water until you have a thick icing to drizzle. Use a fork to drizzle the icing on top of each pastry after the pastry has cooled about 5 minutes.