Almond Macaroon Cherry Pie
FILLING
1 Pie shell, 9 inch, unbaked
1 can (21 oz) Cherry pie filling
1/2 tsp. Cinnamon
1/8 tsp. Salt (optional)
1ts Lemon juice
TOPPING
1c Coconut
1/2 c Almonds, sliced
1/4 c Sugar
1/8 tsp. Salt (optional)
1/4 c Milk
1 tb Butter, melted
1/4 tsp. Almond extract
1 Egg, beaten
Preheat oven to 400F.
Roll out pie pastry and place in 9 inch pie pan.
In large bowl, combine pie filling, cinnamon, salt and lemon juice.
Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
Meanwhile, combine all topping ingredients in medium bowl and mix
until blended.
Remove pie from oven after 20 minutes, spread topping evenly over
surface, and return pie to oven. Bake an additional 15 to 30
minutes, or until crust and topping are golden brown. |