Macaroon Almond Cherry Pie

Pie crust filled with mixture of pie cherries, ground cinnamon, salt, fresh lemon juice, granulated sugar, and quick cooking tapioca. Filling topped with mixture of coconut, granulated sugar, sliced almonds, salt, milk, margarine egg and almond extract. Pie is baked until topping is golden brown.

Ingredients -

1 Ready-made Pie Crust

Filling:
1 Can Pie Cherries, (16 ounces)
1/2 Teaspoon Cinnamon
1/8 Teaspoon Salt
1 Tablespoon Lemon Juice
3/4 Cup Granulated Sugar
2 Tablespoons Quick Cooking Tapioca

Topping:
1 Cup Coconut
1/4 Cup Granulated Sugar
1/2 Cup Almonds, sliced
1/8 Teaspoon Salt
1/4 Cup Milk
1 Tablespoon Margarine
1 Egg, beaten
1/4 Teaspoon Almond Extract

Preparation:

1. Preheat the oven to 400 degrees.

2. Line a 9-inch pie pan with crust.

3. Combine the filling ingredients and spoon into lined pie pan.

4. Bake for 20 minutes.

5. Remove from oven.

6. Meanwhile, combine the topping ingredients and spread evenly over the partially-baked pie.

7. Bake for an additional 15 to 30 minutes or until topping is golden brown.

8. Cover the edges with foil during the last 5 to 10 minutes of baking if necessary to prevent over browning of crust.

Cherry Pie Making Tip -

Storing Flour

Ideally, flour should be stored in bags in a well lit, ventilated area. Flour can be stored in the refrigerator or freezer if absolutely necessary.

Cherry Pie Making Tip -

Flour

Use the flour specified in the recipe to achieve the best results.

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