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Almond Macaroon Cherry Pie
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This pie was a prize winner in the 1986 Pillsbury Bake-Off.
Filling:
1 (21 oz. can cherry pie filling
1/2 tsp. cinnamon
1/8 tsp. salt
1 tsp. lemon juice
Topping:
1 cup coconut
1/2 cup sliced almonds
1/4 cup sugar
1/8 tsp. salt
1/4 cup milk
1 tbl. butter, melted
1/4 tsp. almond extract
1 egg, beaten
Heat oven to 400 degrees. In a large bowl, combine filling ingredients. Spoon into crust lined pan. Bake for 20 minutes.
Meanwhile, in a medium bowl, combine all topping ingredients. Spread evenly over partially baked pie. Bake an additional 15-30 minutes or until crust and topping are golden brown.
Cover pie with foil during the last 5-10 minutes of baking.
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