Almond Macaroon Cherry Pie
Yield
6 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pie | |||
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 21 | ounces |
cherry pie filling
|
|
| ½ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
salt
optional |
|
| 1 | teaspoon |
lemon juice
|
|
| For the topping | |||
| 1 | cup |
coconut
|
*
|
| ½ | cup |
almonds
sliced |
|
| ¼ | cup |
sugar
|
|
| ⅛ | teaspoon |
salt
(optional) |
|
| ¼ | cup |
milk
|
|
| 1 | tablespoon |
butter
melted |
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the pie | |||
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 606.9 | ml/g |
cherry pie filling
|
|
| 2.5 | ml |
cinnamon
|
|
| 0.6 | ml |
salt
optional |
|
| 5 | ml |
lemon juice
|
|
| For the topping | |||
| 237 | ml |
coconut
|
*
|
| 118 | ml |
almonds
sliced |
|
| 59 | ml |
sugar
|
|
| 0.6 | ml |
salt
(optional) |
|
| 59 | ml |
milk
|
|
| 15 | ml |
butter
melted |
|
| 1.3 | ml |
almond extract
|
*
|
| 1 | large |
eggs
beaten |
|
Directions
Preheat oven to 400℉ (200℃).
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.
