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Almond Macaroon Cherry Pie

Ingredients:

15 oz. pkg. Pillsbury all ready pie crusts
1 tsp. flour
FILLING:
21 oz. can cherry fruit pie filling
1/4 to 1/2 tsp. cinnamon
1/8 tsp. salt, if desired
1 tsp. lemon juice
TOPPING:
1 c. coconut
1/2 c. sliced almonds
1/4 c. sugar
1/8 tsp. salt, if desired
1/4 c. milk
1 tbsp. butter, melted
1/4 tsp. almond extract
1 egg, beaten


Preparation:

Prepare pie crust according to package directions for filled one-crust pie using 9-inch pie pan. (Refrigerate remaining crust for later use). Heat oven to 40 degrees

In large bowl, combine pie filling, cinnamon, salt and lemon juice; mix lightly. Spoon into pie crust-lined pan. Bake at 400 degrees for 20 minutes; remove from oven.

Meanwhile, in medium bowl combine all topping ingredients; spread evenly over partially baked pie. Bake at 400 degrees for an additional 15 to 30 minutes or until crust and topping are golden brown. Store any remaining pie in refrigerator. 8 servings













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