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.

Pillsbury Photo