Jewel-red cherry pie gets a golden macaroon topping of toasted coconut and almonds. Serve it à la mode for dessert.
1 (21-ounce) can cherry pie filling
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt, divided use
1 (9-inch) unbaked pie crust
1 cup sweetened flake coconut
1/2 cup sliced almonds, toasted
1/4 cup granulated sugar
1/4 cup milk
1 large egg, lightly beaten
1 tablespoon butter, melted
1/4 teaspoon almond extract
Preheat oven to 375°F.
In a large bowl, combine cherry pie filling, lemon juice, cinnamon and 1/8 teaspoon salt; gently mix until thoroughly combined. Spoon into pie crust and bake for 20 minutes.
Meanwhile, combine coconut, almonds, sugar, milk, egg, butter, almond extract and remaining 1/8 teaspoon salt in a medium bowl. When pie has finished baking, spread topping evenly over pie. Return to oven and bake an additional 10 to 15 minutes, or until crust and topping are golden brown. Allow to cool before slicing.
Makes 8 servings.