DirectionsIn a large bowl combine cold butter and the dry cookie mix. Use your hands or a pastry cutter to break up the butter into pea sized pieces. Add the cold water and blend the mixture with your hands until a dough forms. Divide dough in half, then flatten each half into a flat disc. Wrap in plastic and freeze 20 minutes or until firm.
Place cherries in a medium saucepan and place over medium-high heat. Bring to a boil, then simmer 2 minutes, remove from heat. In a small bowl, mix the sugar and cornstarch.
Pour mixture into the cherries and stir until sugar mixture is completely dissolved. Add the almond extract and mix. Return saucepan to the heat, stir until thickened.
Preheat oven to 350 degrees. Spray two 4” mini pie pans with non-stick spray. Remove dough from freezer and remove plastic. Generously flour a flat surface and roll out each dough to 1/4”. Transfer one dough to a pie pan and gently press into the bottom and sides. Trim dough overhanging on the edges. Repeat with second dough and pie pan.
Divide filling evenly between prepared pie crusts. Gather remaining dough into a ball and roll out again to 1/4”. Using a large knife or pizza cutter, cut twenty 1/4” wide strips from dough.
Arrange dough strips on top of filling to form a lattice pattern. Use ten strips for each pie. Trim edges of dough and lightly press the lattice strips into the crust of each pie. Brush crusts with milk and sprinkle with cane sugar.
Place pies on a rimmed baking sheet and bake for 35-40 minutes, or until crust is golden and the filling is bubbling. Remove from oven and cool completely. Cut into quarters and serve!