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8

Almond Macaroon-Cherry Pie

Prep 20 min
Total 60 min
Ingredients 13
Servings 8

Enjoy this delicious baked almond and cherry pie made with Pillsbury® refrigerated pie crusts. Dessert ready in an hour. MORE+ LESS-

By Pillsbury Kitchens

September 21, 2010

Bake-Off® Contest 32, 1986

Rose LeMon

Sierra Vista, Arizona

Ingredients

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

can (21 oz) cherry pie filling

1/4

to 1/2 teaspoon ground cinnamon

1/8

teaspoon salt, if desired

teaspoon lemon juice

Topping

cup coconut

1/2

cup sliced almonds

1/4

cup sugar

1/8

teaspoon salt, if desired

1/4

cup milk

tablespoon butter or margarine, melted

1/4

teaspoon almond extract

egg, beaten

Steps

Hide Images

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

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

Meanwhile, in medium bowl, mix all topping ingredients.
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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 10g 48% Trans Fat 0g
Cholesterol: 35mg; 11%
Sodium: 160mg; 6%
Potassium: 200mg; 6%
Total Carbohydrate: 43g; 14%
Dietary Fiber 3g 13% Sugars 22g
Protein: 4g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 4%; 4%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;