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Almond Macaroon Cherry Pie
Almond Macaroon Cherry Pie Ingredients
- 1 pie shell, 9 inch, unbaked
- 21 oz cherry pie filling
- ½ teaspoon cinnamon
- ⅛ teaspoon salt (optional)
- 1 teaspoon lemon juice
- 1 cup coconut
- ½ cup almonds, sliced
- ¼ cup sugar
- ⅛ teaspoon salt (optional)
- ¼ cup milk
- 1 tablespoon butter, melted
- ¼ teaspoon almond extract
- 1 egg, beaten
Directions
- Preheat oven to 400 F.
- 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.
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