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Almond Macaroon Cherry Pie

Country.Chef's picture
  Pie crusts 15 Ounce (1 Package, Pillsbury, All Ready)
For filling
  Canned cherry pie filling 21 Ounce (1 Can)
  Cinnamon 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Lemon juice 1 Teaspoon
For topping
  Coconut 1 Cup (16 tbs)
  Sliced almonds 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Margarine/Butter 1 Tablespoon, melted
  Almond extract 1⁄4 Teaspoon
  Egg 1 , beaten

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan.
Heat oven to 400°F.
In large bowl, combine all filling ingredients; spoon into pie crust4ined pan.
Bake at 400°F.for 20 minutes; remove from oven.
Meanwhile, in medium bowl combine all topping ingredients; spread evenly over partially baked pie.
Bake for an additional 15 to 30 minutes or until crust and topping are golden brown.
Cover pie with foil during last 5 to 10 minutes of baking if necessary to prevent excessive browning.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3780 Calories from Fat 1670

% Daily Value*

Total Fat 189 g290.9%

Saturated Fat 77.3 g386.7%

Trans Fat 0 g

Cholesterol 217.1 mg72.4%

Sodium 2470.5 mg102.9%

Total Carbohydrates 493 g164.3%

Dietary Fiber 23.3 g93%

Sugars 60.3 g

Protein 37 g73.3%

Vitamin A 41.3% Vitamin C 44.1%

Calcium 35.7% Iron 61.1%

*Based on a 2000 Calorie diet

Almond Macaroon Cherry Pie Recipe