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.