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Almond Macaroon Cherry Pie

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YIELD

6 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

For the pie
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked
21 606.9
OUNCES ML/G CHERRY PIE FILLING
½ 2.5
TEASPOON ML CINNAMON
0.6
TEASPOON ML SALT
optional
1 5
TEASPOON ML LEMON JUICE
For the topping
1 237
CUP ML COCONUT *
½ 118
CUP ML ALMONDS
sliced
¼ 59
CUP ML SUGAR
0.6
TEASPOON ML SALT
(optional)
¼ 59
CUP ML MILK
1 15
TABLESPOON ML BUTTER
melted
¼ 1.3
TEASPOON ML ALMOND EXTRACT *
1 1
LARGE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 361 42% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 283mg 12%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 10%
Sugars g
Protein 9g
Vitamin A 6% Vitamin C 7%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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