Ingredients
- 1 x Pie shell, 9 inch, unbaked
- 21 ounce Cherry pie filling
- 1/2 tsp Cinnamon
- 1/8 tsp Salt (optional)
- 1 tsp Lemon juice
- 1 c. Coconut
- 1/2 c. Almonds, sliced
- 1/4 c. Sugar
- 1/8 tsp Salt (optional)
- 1/4 c. Lowfat milk
- 1 tsp Butter, melted
- 1/4 tsp Almond extract
- 1 x Egg, beaten
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Almond Macaroon Cherry Pie
Servings: 6
Directions
- 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 min. Meanwhile, combine all topping ingredients in medium bowl and mix till blended. Remove pie from oven after 20 min, spread topping proportionately over surface, and return pie to oven. Bake an additional 15 to 30 min, or possibly till crust and topping are golden.
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