Almond Macaroon Cherry Pie Recipe
Ingredients
| Pillsbury package | 1 | |
| Pie filling | 1 Can (10oz) (FILLING) | |
| Cinnamon | 1/2 Teaspoon (FILLING) | |
| 1/8 teaspoon salt, if desired | ||
| Lemon juice | 1 Teaspoon (FILLING) | |
| Coconut | 1 Cup (16 tbs) (TOPPING) | |
| Almonds | 1/2 Cup (16 tbs), sliced (TOPPING) | |
| Sugar | 1/4 Cup (16 tbs) (TOPPING) | |
| 1/8 teaspoon salt, if desired | ||
| Milk | 1/4 Cup (16 tbs) (TOPPING) | |
| Butter margarine | 1 Tablespoon, melted (TOPPING) | |
| Almond extract | 1/4 Teaspoon (TOPPING) | |
| Egg | 1 , beaten (TOPPING) | |
Directions
Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 400°F.
In large bowl, combine all filling ingredients; spoon into pie crust4ined pan.
Bake at 400°F.for 20 minutes; remove from oven.
Meanwhile, in medium bowl combine all topping ingredients; spread evenly over partially baked pie.
Bake for an additional 15 to 30 minutes or until crust and topping are golden brown.
Cover pie with foil during last 5 to 10 minutes of baking if necessary to prevent excessive browning.
Heat oven to 400°F.
In large bowl, combine all filling ingredients; spoon into pie crust4ined pan.
Bake at 400°F.for 20 minutes; remove from oven.
Meanwhile, in medium bowl combine all topping ingredients; spread evenly over partially baked pie.
Bake for an additional 15 to 30 minutes or until crust and topping are golden brown.
Cover pie with foil during last 5 to 10 minutes of baking if necessary to prevent excessive browning.
Chef
