ALMOND MACAROON-CHERRY PIE

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 8 servings

INGREDIENTS

Crust

 

1 box refrigerated pie crusts, softened as directed on box

 

Filling

1 can (21 oz) cherry pie filling

1/4 to 1/2 teaspoon ground cinnamon

1/8 teaspoon salt, if desired

1 teaspoon lemon juice

 

Topping

 

1 cup coconut

1/2 cup sliced almonds

1/4 cup sugar

1/8 teaspoon salt, if desired

1/4 cup milk

1 tablespoon butter or margarine, melted

1/4 teaspoon almond extract

1 egg, beaten

 

DIRECTIONS

1 Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

 

2 In large bowl, mix all filling ingredients; spoon into crust-lined pie plate. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; bake pie 20 minutes.

 

3 Meanwhile, in medium bowl, mix all topping ingredients.

 

4 Spread topping evenly over pie. Bake pie 15 to 30 minutes longer or until crust and topping are golden brown, removing foil during last 10 to 15 minutes of baking.