Cherry pie is a favorite among many families, but this recipe or Almond Macaroon Cherry Pie offers a twist on the popular dessert. It has all the same goodness of a regular cherry pie, but is even better because the crunchy topping of coconut and sliced almonds really enhances the cherry flavor.
You can add a scoop of vanilla ice cream or dollop of whipped topping if you like, but it is just as delicious without. The pie is especially great served with a cup of coffee, hot tea or hot chocolate in front of the fireplace on a cold, winter evening!
ALMOND MACAROON CHERRY PIE
1 (9-inch) pie crust, either purchased or homemade
FILLING:
1 (21-ounce) can cherry pie filling
1/4 to 1/2 teaspoon cinnamon (to taste)
1/8 teaspoon salt, if desired
1/2 teaspoon almond extract
1 teaspoon lemon juice
TOPPING:
1 egg, beaten
1/4 cup milk
1 tablespoon margarine or butter, melted
1 cup coconut
1/2 cup sliced almonds
1/4 cup white sugar
1/8 teaspoon salt, if desired
1/4 teaspoon almond extract
Prepare a single pie crust and place into a 9-inch pie pan. Heat oven to 400 degrees.
In a large bowl, combine pie filling, cinnamon, salt, almond extract and lemon juice and mix lightly. Spoon into pie crust-lined baking pan.
Bake at 400 degrees for 20 minutes. Remove from oven.
Meanwhile, in a medium bowl, beat together the beaten egg, milk and melted butter. Add remaining topping ingredients; stir until well-combined.
Spread topping evenly over top of partially baked pie. Return to the 400-degree oven and bake an additional 15 to 25 minutes or until crust and topping are golden brown.
Note: You may want to cover pie with foil during the last 5 to 10 minutes of baking to prevent excessive browning.
Store any leftover pie in the refrigerator. Makes 8 servings.
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