Almond Macaroon Cherry Pie
|Pie crusts||15 Ounce (1 Package, Pillsbury, All Ready)|
|Canned cherry pie filling||21 Ounce (1 Can)|
|Lemon juice||1 Teaspoon|
|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 400Â°F.
In large bowl, combine all filling ingredients; spoon into pie crust4ined pan.
Bake at 400Â°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.