Friday, August 12, 2016

ALMOND MACAROON CHERRY PIE

Note: This is a very old recipe of mine. I love Pillsbury Bake-Off recipes and this one is from the mid 1980s.
1 box Pillsbury™ 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
teaspoon salt, if desired
1/4 cup milk
1 tbsp butter, melted
1/4 tsp almond extract
1 egg, beaten

Heat oven to 400°F. 

Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Save other crust for another use.

Filling:
In a large bowl, combine the pie filling, cinnamon, salt, and lemon juice. Spoon mixture into the crust. Bake at 400 degrees for 20 minutes then remove from oven.

Topping:
While pie is in oven, in a medium bowl combine all the topping ingredients; spread evenly over the partially baked pie.  Bake at 400 degrees for another 15 to 30 minutes until crust and topping are golden brown.






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