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Print this Recipe    Almond Cherry

Almond Macaroon Cherry Pie

1 pie shell, 9 inch, unbaked
21 oz cherry pie filling
1/2 teaspoon cinnamon
1/8 teaspoon salt (optional)
1 teaspoon lemon juice

1 cup coconut
1/2 cup almonds, sliced
1/4 cup sugar
1/8 teaspoon salt (optional)
1/4 cup milk
1 tablespoon butter, melted
1/4 teaspoon almond extract
1 egg, beaten

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.

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