Almond Macaroon-Cherry Pie

(3)
  1 reviews
  • 20|min prep time
  • 60|min total time
  • 13 ingredients
  • 8 servings

Crust

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
1/8
teaspoon salt, if desired
1/4
cup milk
1
tablespoon butter or margarine, melted
1/4
teaspoon almond extract
1
egg, beaten

Directions

  1. 1 Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. 2 In large bowl, mix all filling ingredients; spoon into crust-lined pie plate. Cover edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; bake pie 20 minutes.
  3. 3 Meanwhile, in medium bowl, mix all topping ingredients.
  4. 4 Spread topping evenly over pie. Bake pie 15 to 30 minutes longer or until crust and topping are golden brown, removing foil during last 10 to 15 minutes of baking.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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