Almond Macaroon Cherry Pie

FOR THE PIE

1 pie shell, 9 inch, unbaked

21 oz cherry pie filling

1/2 tsp cinnamon

1/8 tsp salt (optional)

1 tsp lemon juice

FOR THE TOPPING

1 cup coconut

1/2 cup almonds, sliced

1/4 cup sugar

1/8 tsp salt (optional)

1/4 cup milk

1 tbsp butter, melted

1/4 tsp almond extract

1 egg, beaten

Directions

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie

pan. In large bowl, combine pie filling, cinnamon, salt and lemon

juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.

Meanwhile, combine all topping ingredients in medium bowl and mix

until blended. Remove pie from oven after 20 minutes, spread topping

evenly over surface, and return pie to oven. Bake an additional 15 to

30 minutes, or until crust and topping are golden brown.

Zesty Lemon Custard Pie

1 servings

-----Cookie Pastry-----

1 Unsalted butter; at room-temperature

1/4 c Sugar

1 Egg

1 1/2 c Flour

-----Filling-----

1/2 Unsalted butter

4 Eggs

1 c Sugar

1 tb Grated lemon peel; (1 large-lemon)

2/3 c Fresh lemon juice

Powdered sugar; for garnish

Beat butter and sugar until light and fluffy, about 2 minutes. Add egg and flour and mix until smooth dough is formed. With hands, shape into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate until chilled.

Preheat oven to 350.

Make pastry and roll or press dough evenly over bottom and up sides of 9-inch pie pan.

Melt butter in microwave; set aside. Whisk eggs and sugar in medium-size bowl until blended. Add peel and slowly stir in butter and lemon juice until incorporated. Pour into crust. Bake for 30 to 40 minutes or until top of custard is lightly browned. It will not test clean and will look underdone, but will set as it cools. When cool, refrigerate. Before

serving, sprinkle powdered sugar on top.